Easy & Flavorful Sautéed Veggies with Creamy Julian

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium zucchini, sliced (approximately 200 g)
• 1 bell pepper (red or yellow), diced (approximately 150 g)
• 1 cup broccoli florets (approximately 150 g)
• 1 cup cherry tomatoes, halved (approximately 200 g)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup heavy cream (240 ml)
• 1 tablespoon unsalted butter (14 g)
• 1 tablespoon all-purpose flour (8 g)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon fresh parsley, chopped (for garnish)