1 clove garlic
2 tsp. olive oil
2 c. broccoli flowerets
1 c. sliced zucchini
1 c. (about 4 oz.) sliced fresh mushrooms
1 med. tomato, seeded and chopped
1/4 c. snipped parsley
1/3 c. cholesterol free, reduced calorie mayonnaise
1/2 c. skim milk
1/4 c. grated Parmesan cheese
1/4 tsp. ground white or ground red pepper
3 c. hot cooked rice

Heat garlic in oil in large skillet over medium high heat; remove and discard garlic. Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp. Add tomato and parsley; cook 1 minute longer. Remove vegetables; set aside. Place mayonnaise in same skillet; stir in milk, cheese and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in vegetables; heat. Makes 6 servings.