Teriyaki Vegatables

1/2 cup chopped red onion
2 medium carrots
1 medium summer squash
1 medium zucchini
1/2 red bell pepper
6 small mushrooms
vegetable oil
olive oil
3 cloves of garlic
6 to 8 tbs Teriyaki sauce (depending on taste)
4 tbs Balsamic vinegar
Garlic salt
Pepper

In a frying pan pour about 4 or 5 tablespoons of oil in the center of a pan and pour a teaspoon of garlic salt into the oil and turn heat on medium. Slice the carrots into thee inch segments and then into carrot sticks and place in the pan. Slice up the garlic cloves into thin strips and with the chopped red onion toss into the pan. Slice the pepper, the zucchini, and the squash into thin 1/4 inch strips and toss into the pan. Slice the mushrooms and toss them as well into the pan. Cover and steam for a few minutes. Remove cover and add Balsamic vinegar and allow the vinegar to "boil up" then cover and cook for 5 minutes. Uncover add the Teriyaki sauce and allow the sauce to thicken a bit before serving.

Optionally add chicken/pork strips and serve over rice
Optionally add sauteed beef cubes and slices of green bell pepper.