2 cups button mushrooms or any fresh
1 basket cherry tomatoes, halved
1 red bell pepper, julienned
In a large nonstick sauté pan, sauté the
garlic in 2 tbsp of vegetable stock. Add the mushrooms and cook for 3-5
minutes, until the juices begin to run. Add the cherry tomatoes and red
bell pepper. Continue to cook for 2-3 minutes to warm all thoroughly.
Add salt to taste and serve.