BALSAMIC GLAZED VEGGIES

This is an easy budget-friendly way to dress up veggies.  You can use whatever combination you have on hand.  Shown here are thinly sliced carrots and onions, and sliced red bell peppers, zucchini, and celery.

 5 cups fresh veggies, cut into bite size pieces

2 teaspoons olive oil

2 garlic cloves, minced

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons honey or agave

salt and fresh ground pepper

Heat oil in a large skillet or wok.  Add veggies and saute over medium heat until crisp tender.  Add garlic and saute one minute.  Stir in balsamic vinegar and honey or agave until veggies are evenly coated.  Add salt and fresh ground pepper to taste.  Makes  4-6 servings.