Vegetable Primavera ✅

Ingredients

• 3 Tbsp. reduced-sodium chicken broth
• 1 Tbsp. Dijon mustard
• 2 Tbsp. olive oil
• 2 tsp. white wine vinegar
• Nonstick spray coating
• 1½ cup sliced yellow summer squash
• 1 cup baby carrots
• 1 cup chopped red bell pepper
• 3 cups broccoli florets
• 2 Tbsp. snipped flat-leaf parsley

Steps

1. In a small bowl, combine the mustard, half the olive oil, vinegar, and 1 tablespoon of the chicken broth.

2. Preheat the remaining olive oil in a skillet over medium heat. Add squash, carrots, and bell pepper to the hot skillet, cooking for about 5 minutes or until nearly tender.

3. Add the broccoli and remaining chicken broth to the skillet. Cook, covered, about 3 minutes or until the broccoli is crisp-tender and bright green.

4. Stir in the mustard mixture; heat through.

5. Sprinkle with parsley and serve.