I love Northern Italian food. It's just filled with good vegetables and good flavor. I love to make this in the summer when these vegetables are in season. The recipe says you can shake a little Parmesan over top, I prefer to use shredded fresh Parmesan. I serve this with a roasted whole chicken, Cornish hen, or pheasant. Serve with your favorite wine and you're good to go!
1In a steamer, place the sliced carrots, the whole new potatoes, and broccoli florets. Place a lid on top and
allow vegetables to steam until done to your liking. (I don't let them steam too long since I like my vegetables crunchy. Remember, you're going to add them to the skillet and cook them a little further.)
2In a large skillet, pour the olive oil.
Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
3When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings.
Heat thoroughly and serve.
4(Can be served with a couple of shakes of Parmesan cheese on top, if desired)