Recipe - Vegetable Saute With Fresh Peaches

2 tablespoon Safflower oil
2 Garlic cloves; minced
One fourth cup Sliced shittake mushrooms
One half cup Zucchini, cut or sliced up
One half cup Eggplant, cut or sliced up
One half cup Yellow pepper, cut or sliced up
8 Scallions; finely chopped
One fourth cup Miso
1 cup Vegetable stock
4 tablespoon Fresh chopped parsley
1 pound Cooked linguine

In a large saucepan, heat oil over medium heat. Add veggies and garlic and
saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock
while stirring well. Add parsley, veggies and pasta. Toss and serve. Add
more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini