Healthy Sauteed Vegetable Medley

I don't know about all of you, but I definitely splurged a bit much over this past week. I feel like I need to detox, so this week will be all about eating healthy, whole foods to get back into my normal routine.  Here is a very simple, yet delicious recipe that will go with so many different meals. I love this recipe because it is so colorful and just simply tasty. You can even use the leftovers and make veggie scrambled eggs for breakfast the next day. YUM!

Healthy Sauteed Vegetable Medley
Serves: 4 servings
Adapted by: http://www.foodnetwork.com/recipes/food-network-specials/sauteed-vegetables-recipe/index.html

Ingredients:
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup chopped baby portabella mushrooms
1 cup fresh broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1/2 teaspoon dried oregano
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced sodium chicken broth

Directions:
-In a large saute pan over medium high heat, add the olive oil and heat until warm. Add the garlic and saute for about 1 minute, stirring frequently. Add all the remaining vegetables and cook for about 2 to 3 minutes. Add the oregano, soy sauce, and chicken stock, with any additional spices you might want to add (we add black pepper) and stir well until the vegetables are all mixed together. You will cook the dish an additional 3 minutes or so. Serve

Enjoy! :)