Fall Vegetable Medley

Serves 6-8

1/2 pound broccoli florets
1/2 pound cauliflower florets
1/2 pound brussles sprouts
1 red onion, peeled and quartered 1/2 acorn squash, seeded and diced
2 garlic cloves, minced
1/4 cup macadamia nut oil
Coarse sea salt

Bring 5 quarts of salted water to a rapid boil. Cook each vegetable individually for 1 minute. Then rinse them under cold water for about 1 minute to stop the cooking process. In a large skillet heat 2 tablespoons of oil over medium heat. Add the garlic and sauté for 1 minute until lightly golden. Add the vegetables and cook for about 5 minutes until heated through, stirring occasionally. Place them on a warm serving platter and pour the remaining 2 tablespoons of oil over them. Season with coarse sea salt.