Instructions: Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.

For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.

This recipe yields 4 servings.

Comments: Add crunch to the meal by having rice cakes on the side. Sauvignon Blanc is a good choice to balance the flavors of the vegetables.

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