Ingredients

• 2 Tablespoons neutral oil

• 1/2 yellow onion, cut into 1-inch pieces

• 2 carrots, cut into 1/2 rounds

• 1 cup cauliflower florets

• 1 cup Broccoli florets

• 1 red or orange bell pepper, cut into 1-inch pieces

• 1 medium zucchini, cut into 1/2 rounds

• 2 Tablespoons clarified butter (ghee)

• 2 cloves garlic, finely chopped

• 1 teaspoon of Herbes de Provence

• salt and pepper to taste

Instructions

Heat oil in a large skillet over medium high heat.

Stir in onions and carrots and saute for 5-6 minutes, stirring occasionally, until just brown on edges

Stir in cauliflower, broccoli and bell pepper and cook for 4-5 minutes more. Add zucchini, stir to coat, adding a little more oil if necessary; cook for 2-3 minutes more. Make a well in the center of your pan and add butter to melt. Stir in garlic and reduce heat to medium. Cook garlic for about 1 minute or until fragrant. Remove from heat and stir in dried herbs until combined. Season to taste and serve warm.