To make this spur-of-the-moment dish, I used what was in the refrigerator: First I sauteed a sweet onion with minced garlic in coconut oil. After the onion was limp and browned a bit, I added sliced yellow squash, zucchini, a little sliced cauliflower, and finely sliced red cabbage. Ginger paste, onion powder, salt and pepper gave it extra flavor. It was cooked until tender but not mushy. Very tasty! Shredded carrots and sweet red, orange or yellow peppers would add even more color and flavor.
