Vegetables Primavera

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon dijon-style mustard
• 2 teaspoons olive oil
• 2 teaspoons wine vinegar
• cooking spray
• 1/8 cup sliced summer squash
• 1 cup packaged peeled baby carrots
• 1 cup chopped sweet red pepper
• 3 cups broccoli florets
• 2 tablespoons snipped fresh parsley

Recipe

• 1 in a small bowl combine 1 tablespoon of chicken broth, the mustard, olive oil, and vinegar. set aside.
• 2 coat a large nonstick skillet with cooking spray. heat over medium heat. add squash, carrots, and sweet pepper to hot skillet.
• 3 cook and stir about 5 minutes or until nearly tender. add broccoli and the remaining chicken broth to squash mixture. cook, covered about 3 minutes or until broccoli is tender crisp.
• 4 stir in mustard mixture; heat through. to serve transfer vegetable to serving bowl, sprinkle with parsley.