1 cup carrots, sliced thin

1 cup snap beans, 3/4-inch diagonal slices

1 cup potato, diced (optional)

1/2 cup celery, 1/2-inch diagonal slices

2 medium tomatoes, peeled and quartered

1 cup zucchini, 1/2-inch slices

1 cup yellow squash, sliced thin

1/2 onion, 1/4-inch slices

1/4 cup red pepper, in thin strips

3 scallions, 1/2-inch slices (including green tops)

Half of a cauliflower, cut in florets

1/2 cup fresh green peas

1 tbsp chopped parsley

1 cup vegetable broth

1 tbsp olive oil

3 garlic cloves, minced

2 tsp salt

1/4 tsp bay leaf, crumbled

1/2 tsp each rosemary and chili powder

1/4 tsp thyme

1 tsp sesame seeds

1/2 cup fat-free parmesan cheese

1/4 lb low-fat monterey jack cheese

1/4 cup green pepper cut in thin slices