Ingredients:

Feel free to mix and match seasonal veggies, but here’s a well-balanced, flavor-packed base to start with:

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 small red onion, sliced

• 2 medium carrots, thinly sliced

• 2 cups broccoli florets

• 4 cloves garlic, minced

• 3 tablespoons extra virgin olive oil

• Salt to taste (about 1 teaspoon)

• Freshly ground black pepper (½ teaspoon)

• ½ teaspoon crushed red pepper flakes (optional, for a touch of heat)

• ½ teaspoon lemon zest

• Juice of half a lemon

• ¼ cup fresh parsley, finely chopped