Step 1

Heat olive oil in a 12-inch skillet over medium-high heat.

Step 2

Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).

Step 3

Add squash, saute 3 minutes.

Step 4

Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.

Step 5

Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.