3 tablespoons reduced-sodium chicken broth (or vegetable broth)
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Nonstick cooking spray
1 1/2 cups sliced yellow summer squash
1 cup packaged, peeled baby carrots
1 cup chopped red sweet pepper
3 cups broccoli florets
2 tablespoons snipped fresh parsley
In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar.
Coat a large nonstick skillet with cooking spray.
Heat the skillet over medium heat.
Add squash, carrots, and sweet pepper to hot skillet.
Cook and stir about 5 minutes or until nearly tender.
Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Stir in the mustard mixture; heat through.
To serve, transfer vegetable mixture to serving bowl; sprinkle with parsley.
- Nutritional facts per serving (1/6 of recipe)
- total fat
- saturated fat
- vitamin C
- 1diabetic exchange
- .5 diabetic exchange