Vegetable Primavera

Adapted from https://www.bhg.com/recipe/vegetables/vegetable-primavera/

Next time, start the carrots early

I made this.

Servings: 3

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.