Marinated Vegetable Salad

1 can (14 1/2 oz.) ready to serve clear vegetable broth
1 Tbls. sugar
1/2 tsp. thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
2 cups cauliflower (broken into flowerets)
2 cups broccoli (broken into flowerets)
1 1/2 cup cut green beans
2 medium carrots, sliced
1/4 cup vinegar
2 Tbls. fresh parsley, chopped

In 3-quart saucepan, combine broth, sugar, thyme, garlic powder and pepper; add cauliflower, broccoli, green beans and carrots. Cover; over medium-high heat, heat to boiling. Stir. Cook 1 minute or until vegetables are tender-crisp. Add vinegar and parsley. Spoon mixture into large shallow serving  dish. Cover and refrigerate 12 hours or overnight. Serve with slotted spoon. Enjoy!