2 tablespoons light olive oil
1 large carrot, peeled and shredded with a julienne peeler
2 small or medium parsnip, peeled and julienned
1 red bell pepper, peeled and cut in thin strips
2 medium zucchini, peeled and julienned
1 red onion, thinly sliced
2 cloves garlic, crushed
½ teaspoon kosher salt
Freshly ground black pepper
Heat the oil in a large sauté pan until extremely hot. Add the julienned carrots and sauté two minutes, stirring often. Add the parsnip and sauté another minute. Add the red pepper, zucchini and onion and continue cooking, tossing the vegetables to ensure even cooking. Cook another 4-5 minutes or just until the vegetables are bright and give off a nice aroma. Add the crushed garlic, salt and pepper to taste and toss to combine. Serve immediately.
You can prepare the vegetables in advance and store them in airtight containers. Cook just before serving—this dish is best served fresh; before the vegetables wilt.