I read the ideal is veggies sauted in water, not oil. So I gave it a shot this week and loved it. I cut up two yellow squash and a huge handful of okra. (or … it’s pronounced “okree” in many places ’round here.) I tried an experiment and cut the okra ends off then sliced them length wise. It was great, allowing my seasoning to really soak in. I had to add water twice as the goodies were steamed and flipped. Organic seasoned salt and fresh ground black pepper was all it took. I like them crunchy so I was careful not to cook them down too long. I thought I would make extra for later but ended up eating the entire plate full for lunch! …and without a shred of guilt, a thick heavy feeling afterwards, or a strong desire to take a nap!! This is getting more and more fun.