Slice vegetables in thick strips.
Heat oil in pan over high heat. Add vegetables, and stir to coat with oil. Cook, stirring occasionally, until browned and slightly seared.
Add 1/4 c broth, stir. Lower heat under pan. Add more broth, as it reduces, as needed. Let simmer about 5 minutes, stirring occasionally, making sure there is always some liquid in the pan.
Sprinkle with a pinch of salt, and serve.