2 tablespoons olive oil, divided
1 large head garlic, peeled and coarsely chopped
1/3 cup sun-dried tomatoes (not packed in oil)
2 tablespoons all-purpose flour
1 1/4 cups canned vegetable broth
1 medium zucchini
1 medium yellow summer squash
2 large carrots, cut diagonally into 1/4-inch slices
2 tablespoons minced fresh parsley
Salt
Ground black pepper
Heat 1 tablespoon oil in small skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes. Reduce heat to low and cook about 15 minutes or until garlic is golden brown, stirring frequently. Add tomatoes; cook over medium heat 2 minutes. Stir in flour. Cook and stir 2 minutes. Gradually stir in broth. Cook 1 to 2 minutes or until sauce thickens, stirring constantly.
Cut zucchini and squash lengthwise into halves. Cut each half into crosswise slices.
Heat remaining 1 tablespoon oil in medium skillet over medium heat until hot. Add carrots; cook and stir 2 minutes. Add zucchini and squash; cook and stir 3 minutes or until crisp-tender. Remove from heat. Stir garlic mixture and parsley into carrot mixture in skillet. Season to taste with salt and pepper. (makes 2 cups)