Sauteed Vegetables

2 to 3 cups any combination of vegetables: red, yellow or green peppers, yellow squash, zucchini, onions, snow peas or sugar snaps, mushrooms, broccoli, cauliflower (to name a few). Slice or chop into uniform pieces.
2 cloves minced garlic
1 to 2 tbsp. of herbs such as rosemary, thyme, chives or parsley
2 tbsp. olive oil

Add olive oil to saute pan, then add vegetables. Cook for about 5 minutes on medium heat then add garlic and herbs. Saute another 2 minutes or until crisp tender. Serve as side dish with broiled chicken or fish and brown rice.