Yield: 6 servings

•  2

  portobello mushrooms, stemmed, cut in to 8-12 wedges each

   
•  1

  zucchini, sliced

   
•  1

  onion, minced

   
•  1

  purple bell pepper, sliced in strips

   
•  1

  green bell pepper, sliced in strips

   
•  1

  red bell pepper, sliced in strips

   
•  1-2

  Tbsp canola or corn oil for sauteeing

   
•  2

  cloves garlic, minced

   
•  1

  Tbsp cornstarch

   
•  1

  Tbsp chili powder

   
•  1

  tsp salt

   
•  1

  tsp paprika

   
•  1

  tsp brown sugar

   
•  ½

  crushed vegetarian bouillon cube

   
•  ¼

  tsp cayenne pepper

   
•  ¼

  tsp. crushed red pepper flakes

   
•  ½

  tsp. cumin