2 cups veggies (I used kale, eggplant, red onion, sweet banana peppers, heirloom tomatoes and plantain)
1-2 Tablespoons extra-virgin coconut oil
1/2 Tablespoon balsamic vinegar (optional)
2 Tablespoons unsweetened shredded coconut
Over medium heat, sauté veggies in 1-2 tablespoons coconut oil. Move veggies around every so often until cooked.
Pour veggies into bowl and drizzle with balsamic vinegar. Mix in with veggies.
Sprinkle veggies with shredded coconut.
You can use whatever vegetables and condiments you have on hand!
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