"Potted Vegetables," Always a Hit and Diet Friendly, Too

I don't think I've ever blogged my simple, basic vegetable recipe that gets cooked on a stove top.  It's really easy to make.  The key to its success is a good pot, preferably stainless steel and heavy, and of course with a cover.  It doesn't pay to get a light, cheap pot.  The food won't cook as well.

I'm going to just write what I brought to neighbors we were invited to on Erev Shabbat, Friday Night.  You can add many more vegetables.  Quantities are also very flexible.  This isn't a chemistry experiment.  It's only food.

• onion
• garlic
• carrots (smaller pieces than the squash/zuchini)
• squash/zuchini
• fresh pumpkin
• oil
• coarse pepper

Cut up the vegetables and put them in pot in the order listed; cover.  There's a reason for this. 

• The onion and garlic should cook first to impart the special flavor to all the vegetables.
• It takes longer for carrots to cook than squash, so they should be closer to the flames/heat.

Keep the flame/heat low.  And don't add water.  The vegetables have a large percentage of water, and if you cook them properly, that water will be released. 

When the vegetables are starting to get soft, turn off the heat and cover the pot with a heavy towel.  Leave for at least ten minutes, so the cooking will be completed.  Stir and serve.