Step 1

Heat chicken broth in a medium saucepan or large skillet oven medium heat until simmering. Add vegetables and cook for 5-10 minutes, stirring often, until heated through. Drain and return vegetables to the pan.

Step 2

Add butter and garlic to the pan and cook over medium heat for several minutes, stirring often, until butter is completely melted and coats the vegetables.

Step 3

Remove from heat. Season with salt and fresh cracked black pepper if desired, and stir in fresh minced parsley and sprinkle on some Parmesan cheese, if desired.