Ingredients

1/2 c. Extra Virgin Olive Oil
3 garlic cloves minced
1 can Artichoke Hearts (drain and quarter them)
12 cherry tomatoes halved
1 zucchini (partially peeled, quartered lengthwise and sliced for cubes)
2 carrots (peeled and sliced in approx 1/8 in thick rings)
4-5 green onions (slice greens an inch long, whites 1/16 in long)
1 head of broccoli (chopped)
Several florets of cauliflower (chopped)
6 large white mushrooms (sliced)
2 teaspoons dry basil
1/4 c. Balsamic Vinegar

Prepared spaghetti (or any other pasta)

Shredded Parmesan Cheese
Crumbled Feta Cheese

Instructions

Heat the olive oil in a large skillet and saute the garlic for 2-3 minutes.
Add all vegetables, basil, and balsamic vinegar.
Cover and cook until vegetables are tender.

Serve over spaghetti with parmesan and feta cheese sprinkled on top as desired.
Balsamic vinegar should be served on the side and added as desired.

Garlic bread recommended as a side.

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