2 teaspoons vegetable oil, divided

4 medium carrots, peeled and cut into thin slices

1 medium onion, cut into 1-inch pieces

1 red bell pepper, seeded and cut into 1-inch pieces

3 cups broccoli pieces

3 cups thinly sliced red cabbage

½ cup vegetable broth

Salt and pepper to taste

3–4 tablespoons chopped mint

• In a large skillet, heat 1 teaspoon of vegetable oil over medium-high heat. Add the carrot slices, onion, and bell pepper; sauté for 5 minutes.

• Add the remaining teaspoon of oil, the broccoli, the cabbage, and the vegetable broth. Continue to sauté until the vegetables are done to your liking, about 10 minutes for tender-crisp.

• Season to taste with salt and pepper. Stir in the chopped mint.