You are here: Home » Recipes » Eat-With-Your-Fingers Vegetable Rainbow Eat-With-Your-Fingers Vegetable Rainbow Recipe by Relish Contributor Yield 4 servings You can serve this vegetable mixture over brown rice, couscous or angel hair pasta. PrintEmail Slice the carrots into discs or "coins." Slice the celery into sticks or on the diagonal to form U-shaped slices. Broccoli and cauliflower florets naturally have small handles; zucchini and yellow squash may be cut into rounds or cut in half lengthwise, their seeds scooped out and the flesh sliced crosswise into half-moon shapes. Little button mushrooms and snow peas round out the mix. Ingredients 2 teaspoons olive or canola oil1 cup broccoli florets1 ear corn-on-the cob, cut into 1-inch-thick slices, optional2 teaspoons water1/2 cup sliced carrots2 ribs celery, sliced in 2-inch sticks or on bias into 1/2-inch thick slices15 trimmed snowpeas1 small red bell pepper, seeded and cut into 1-inch squares1 medium yellow squash, sliced10 whole small mushrooms2 garlic cloves, minced1 teaspoon minced gingerroot2 teaspoons low-sodium tamari or soy sauce1 teaspoon honey Squeeze of fresh lemon juice Instructions Heat oil in a large nonstick skillet or wok over medium heat. Add broccoli florets and corn, if using; lightly sprinkle with water; saute 2 minutes. Add remaining vegetables and saute 2 minutes. Add the garlic, gingerroot, soy sauce and honey; saute 1 minute or until vegetables are tender but still al dente. Squeeze lemon over vegetables and serve. Tofu/Tempeh Variation: You can add 1 pound diced firm tofu or tempeh to this dish. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and the tofu or tempeh; brown well. Remove from pan and set aside. Proceed with the recipe folding in the tofu or tempeh during the last 2 minutes of cooking time.