This Thai marinade provides an accent of Asian flavor without excessive sodium.

1 c. sliced yellow, crookneck squash
1 sm. red bell pepper, cut into slivers
1 med. carrot, thinly sliced
2 c. cauliflower florets

THAI MARINADE:

1/3 c. rice vinegar
1/3 c. water
2 tsp. low sodium soy sauce
2 cloves garlic, finely minced
1 tbsp. fresh ginger, finely minced
2 tbsp. unsweetened, frozen orange juice concentrate
1/4 tsp. Tabasco, optional

Mix together all of the ingredients for the marinade. It can be stored in the refrigerator for one week. In a saucepan, simmer vegetables with the marinade for 4 minutes. Can be served immediately, but will have a richer flavor if allowed to marinate for 1 hour. Reheat or serve at room temperature.