Veggies in light Creamy Sauce

I usually serve these type of Vegetables when we are not having any other sides with a Main dish but this time..I made some Rice in the IP.

I know that this is a list of Veggies, but THESE are just the ones that I used. You can add others or, omit some if you like. It can also be made total Vegetarian if you like.
This recipe is about the Creamy sauce mixed into the Sautéed Veggies.

4 oz sliced Crimin Mushrooms.
1/2 Zucchini diced into 1/2” chunks.
1/2 Summer Squash Diced into 1/2” chunks.
1 Carrot Sliced into 1/4” wide x 1” long pieces.
1 c Onion Chopped.
3 Cloves Garlic Sliced thinly.
4 cups Fresh Spinach.
1 Roma Tomato Diced.
1/6 of a head of Cauliflower sliced thinly.
1 Tbsp Costco’s Better than Bullion Chicken
1 Tbsp Butter
2 Tbsp Fresh Basil.
2 Tbsp EVOO.
3 Mini multi colored Peppers sliced into 1/4” slices.
6 small Brussels Sprouts sliced lengthwise into 3 or 4 pieces.
1 c Cream.
1 Tbsp Flour
2 Tbsp Parmesean Cheese.
4 slices of Chopped cooked Bacon.
A few shakes of Red Pepper flakes

Whisk the Cream and Flour together. Add the Better than Bullion to the cream and flour. Mix well. Set Aside.

Using a large frying Pan, on Medium High heat, add the Butter and EVOO. Sauté the Mushrooms first and then onions. Add the Carrots, then the Cauliflower, Brussels, Zucchini, Summer Squash.

Pour the Cream/Bullion mixture over the Veggies and mix in while stirring. Stir Into the Veggies and let it sauté for a couple minutes. The Cream mixture needs a couple min to heat through… Then add all of the rest of the ingredients including the Basil and Bacon.