5 Mini red, orange, or yellow peppers, seeded & quartered
6 Whole mushrooms, quartered
1 Small Zucchini, cut in half & sliced 1/2″ thick
1 Small yellow onion, sliced & separated
2 Cloves garlic, finely diced or use minced
1/4 tsp. Cayenne pepper
2 tsp. Extra Virgin Olive Oil
2 tsp. Low Sodium Soy Sauce
Fresh Ground Sea Salt
Cut up vegetables and place in a medium size bowl or Zip-loc bag. Add EVOO and soy sauce, cover or zip and shake till vegetables are coated, refrigerate for at least30 minutes.
Spray wok or skillet with Pam & heat. Add vegetables, season with cayenne pepper, saute vegetable for 15 minutes over medium-low heat. Remove from cooking vessel, season with Sea Salt. Serves 3.