-------------------------------JUDI M. PHELPS------------------------------- 1/4 c Carrots

1/4 c Celery

1/4 c Yellow crooked neck squash

1/4 c Zucchini

1/4 c Brocoli

1/4 c Cauliflower

2 T Oil

3 lg Cloves garlic; minced

1/2 ts Salt; optional

1/4 ts Pepper

pn Red chili pepper 1/4 ts Basil

1/4 ts Oregano

1/4 c Dry white wine

1 T Fresh parsley; chopped

1/4 Lemon

Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break broccoli and cauliflower into small pieces. Heat oil until almost smoking. Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil vegetables are cooked al dente. Add parsley and squeeze in juice of lemon and serve immediately. Source: The Garlic Lovers' Cookbook II. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com