Ok, this one is sometimes the main attraction, served over mashed potatoes:
1 tablespoon butter
2 tablespoons olive oil
1 small white or yellow onion, coarsely chopped
2 cloves minced garlic
1 cup sliced carrots*
1 cup sliced celery
2 cups sliced zucchini (I slice crosswise on diagonal)
1 vegetable or chicken bouillon cube, dissolved in one cup boiling water
1 tablespoon Italian seasoning
Melt the butter in the olive oil over med-high heat in a very large lidded skillet. Saute the onions and garlic until fragrant and the onions just start to turn translucent. Add the carrots and cook until bright orange and just starting to soften. Add celery and zucchini; saute long enough for them to just soften. They should not be fork-tender yet. Add bouillon and Italian seasoning and turn heat down to medium; cover pan. Simmer until the liquid starts to reduce; you are essentially steaming the vegetables to the point of tenderness. You may add a water/cornstarch mixture to thicken the bouillon, if desired. I recommend 2 teaspoons of cornstarch and 1/4 cup cold water, shaken together and added all at once.
Serve hot as a side dish or over mashed potatoes.
*sliced mushrooms may be substituted; add them last since they are softer and cook more quickly
"For many years the National Pretend Speed Limit was fifty-five miles per hour"--Dave Barry