Vegetable Primavera

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

1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil,and vinegar.
2. set aside.
3. Coat a large nonstick skillet with cooking spray.
4. Heat the skillet over medium heat.
5. Add the squash, carrots, and sweet pepper to hot skillet, Cook and stir about 5 minutes or until nearly tender.
6. Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture.
7. Cover and cook about 3 minutes or until broccoli is crisp-tender.
8. Stir in the mustard mixture; heat through.
9. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsely.

chicken broth, mustard, olive oil, white wine vinegar, nonstick cooking spray, carrots, sweet red pepper, broccoli florets, parsley

Taken from www.food.com/recipe/vegetable-primavera-82146 (may not work)