Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage. For dessert serve fruit kabobs with yogurt and/or light whipped topping.