Italian Vegetables and Rice (vegan)

1-2 Tbsp. Olive Oil
3 ea. Garlic (cloves, mincec)
1 can Tomatoes (28 oz., diced)
1 1/2 c. Broccoli (chopped)
1 c. Carrots (sliced into 1 inch strips)
1 c. Green Beans (sliced)
1 tsp. Oregano (powder)
1 tsp. Basil (flakes)
1 c. Mushrooms (fresh, sliced)
1 tsp. Salt (to taste)

Instructions:
Saute the garlic and mushrooms in the oil on high briefly, then add the carrots and saute a little longer until the carrots are slightly tender. Add the tomatoes and their juice, the rest of the vegetables, and seasonings. Bring to a rapid simmer over medium-high heat, cover, and cook until all the vegetables are barely tender (not too soft). You may wish to add a little bit of corn starch (1-2 Tbsp. corn starch with 1-2 Tbsp. water) to the vegetables to make the sauce thicker.