A freshing citrus and basil flavor gives this vegetable dish a real perk.
Even the meat and potato person will love this dish.

4 cups of broccoli florets
4 cups of cauliflower florets
4 carrots, peeled and sliced thinly
2 zucchinis, cut into 1/2 moons or julienne
2 yellow squash, cut into 1/2 moons or julienne
4 large cloves of garlic, slivered
1 tablespoon of orange zest
2 teaspoons of lemon zest
2 teaspoons of lime zest
1/4 cup of fresh basil leaves, cut thinly
1 tablespoon of maple syrup
salt and pepper to taste

1. Bring a large pot of salted water to a simmer to cook the vegetables. Start with the carrots and simmer for 4 minutes. Remove with a slotted spoon and refresh under cold water. Set aside. Next proceed the same way to cook the zucchini and yellow squash, this time very quickly for about a minute. Repeat the same operation with the cauliflower for about 4 minutes or until cooked but still firm. Cook the broccoli last for only 2 minutes.

2. Heat up a very large saute pan or wok. Add the olive oil and garlic, and fry while stirring until the garlic turns golden. Quickly add all the vegetable and stir fry them under high heat until heated through. Add salt and finish with citrus zest and basil. Season with salt and pepper and a little maple syrup to balance the sweetness.


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