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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Exchanges: 1 vegetable, 1/2 fat Ingredients:
3 tablespoons reduced-sodium chicken broth |
1 tablespoon dijon-style mustard |
1 tablespoon olive oil |
2 teaspoons white wine vinegar |
nonstick spray coating |
1 1/2 cups sliced summer squash |
1 cup peeled baby carrots |
1 cup chopped sweet red pepper |
3 cups broccoli florets |
2 tablespoons snipped parsley |
Directions:
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.
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