Warm Salad

1 pound (about 4 cups) of fresh or frozen vegetables in bite-size chunks (broccoli, green beans, mushrooms, onions, carrots, cauliflower)
2 tablespoons balsamic vinegar (or vinegar of your choice – go wild)
1 clove garlic (or more, to your taste)
salt and pepper to taste

If using fresh vegetables, cut into bite-size pieces.  Put about 1/4 cup water in a quart saucepan; use a steamer basket if you have it.  Add vegetables and steam for 15-20 minutes; I like them green and crisp.  Mince garlic.  Toss vegetables in serving bowl with vinegar, garlic, salt, and pepper.  Serve hot or room-temperature, depending on your mood and the weather.

Serves 4-6

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