Steam beets until crisp tender, about 5 minutes; set aside. Steam carrots and squash about 3-4 minutes, add green beans and continue steaming just until crisp tender. Coat large nonstick skillet with cooking spray (approx. 3-4 second spray). Add orange juice concentrate, thyme, garlic powder and olives and heat over MEDIUM-HIGH heat. Stir in carrot mixture and heat through; sprinkle with beets and serve.
Each serving provides:
An excellent source of vitamins A and C, and a good source of folate and fiber.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.