1/4 c. water
1 tsp. olive oil
8 carrots, cut into julienne strips
2 lg. zucchini, cut into julienne strips
1/2 yellow Bell pepper, cut in thin strips
1 tsp. Polander's chopped garlic
1 tsp. J.D.'s Magic
1 c. chicken broth

In saucepan, place water and olive oil. Add carrots and over medium-high heat, cook for 3 to 5 minutes or until crisp. Add zucchini, Bell pepper, garlic, J.D.'s Magic and chicken broth. Simmer, covered for 3 minutes or until vegetables are crisp-tender.