Vegetables Primavera

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

• Ready In: 20 mins
• 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.