Sauteed Vegetables

2 cups broccoli spears
1 red bell pepper
1 orange bell pepper
2 cups mushrooms
1 small zucchini

So I try to make the vegetables as beautiful as possible.  The broccoli is cut and blanched for 30 seconds to keep it the most amazing green.  I have used a spiral vegetable slicer for the zucchini, which is a fun gadget and a reasonable price.  For the bell peppers I use a technique I learned from Martin Yan. that guy as some serious knife skills.  Heat a large saute pan over medium high and add your favorite oil, I prefer canola for this and cook until desired tenderness, stirring frequently.  A wok works great for this too is you have a lot of veggies. Serve warm or cold or save for salads and sandwiches.