Vegetables Primavera

Submitted by Melanie Leach

"Squash, carrots, sweet pepper, and broccoli. Quick and easy--low carb."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon dijon-style mustard
• 2 teaspoons olive oil
• 2 teaspoons white 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

directions

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.