Cook the asparagus, zucchini, squash, peas and carrots separately in salted, boiling water for 3 to 5 minutes or until each vegetable is crisp-tender. Drain and refresh under cold running water.
Heat the oil in a large nonstick frying pan. Add the onion and cook over low heat for 2 minutes or until tender. Add the stock and reduce by half (about 10 minutes). Then add the tomatoes and simmer for 5 minutes. Finally add the rest of the cooked vegetables and warm through for a further 5 minutes over gentle heat. Season to taste with salt and pepper and sprinkle with the basil.
Did you know?
A 100g portion of steamed zucchini provides just over half the vitamin C and a seventh of the folate an adult needs daily. * Zucchini also contain beta-carotene, which the body converts into vitamin A, but they are high in salicylates which may cause food intolerance in some people.