During the winter, I make up batches of what I call “veg haché”, using a cauliflower, a broccoli crown, a red onion and a smallish zucchini. I cut all the veg into wok-type thin slices, toss them in the biggest mixing bowl, and refrigerate the mixture in a snap-top box. I weigh out servings of 200 to 250 grams, and sauté the veg in a non-stick skillet with garlic, salt and pepper. The mixture also works very well in a frittata.