Vegetable Primavera

• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon dijon-style mustard
• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• nonstick spray coating
• 1 12 cups sliced summer squash
• 1 cup peeled baby carrots
• 1 cup chopped sweet red pepper
• 3 cups broccoli florets
• 2 tablespoons snipped parsley

1. In a small bowl combine 1 Tbs of the chicken broth, the mustard, olive oil, and vinegar.
2. Set aside.
3. Spray a large nonstick skillet with nonstick coating.
4. Preheat the skillet over medium heat.
5. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender.
6. Add broccoli and remaining chicken broth to skillet.
7. Cook, covered, about 3 minutes or until broccoli is crisp-tender.
8. Stir in the mustard mixture; heat through.
9. To serve, sprinkle with parsley.

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

Taken from www.food.com/recipe/vegetable-primavera-81033 (may not work)