Instructions: In a 12- to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking.

To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a wooden spoon over heat to dislodge the browned vegetables sugars in the pan. Pour the vinegar mixture over each of the five vegetables.

Serve warm or at room temperature.

This recipe yields 8 servings.

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