This vegetable stirfry pretty much invented itself. I started by cutting a rutabaga into strips and cooking garlic and ginger root in a skillet with olive oil. I added the rutabaga and mini carrots to the skillet and cooked them til nearly soft and then added sliced yellow squash. I then remembered I had some baby spinach that was passed the salad stage, so I added that too. I continued cooking til it was ready and the served with my baked Talapia.