2 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, cut into 1/4-inch pieces
1 small onion, halved and sliced
1 garlic clove, minced
1 tablespoon olive oil
1 medium zucchini, halved and cut into 1/4-inch slices
1 medium sweet red pepper, thinly sliced and halved
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon cornstarch
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed
Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until vegetables are crisp-tender; drain and keep warm.
In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet and keep warm.
In the same skillet, melt butter; stir in the brown sugar and cornstarch until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables; stir to coat.