Source: dLife

A healthy - and attractive - blend of squash, carrots, peppers, and broccoli.

Servings

3 tbsp chicken broth, low sodium
1 tbsp dijon mustard
1 tbsp olive oil
2 tsp white wine vinegar
1 cooking spray
1.5 cup sliced summer squash (yellow would be most appealing)
1 cup baby carrots (use smallest available)
1 cup chopped red bell peppers (1 large)
3 cup fresh broccoli florets
2 tbsp chopped parsley

1 In a small bowl, combine1 tablespoon chicken broth with mustard, olive oil, and vinegar. Set aside.
2 Spray a large nonstick skillet (or wok) with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes, or until tender.
3 Add broccoli and remaining chicken broth to skillet. Cook covered for 3 minutes, until broccoli is crisp-tender.
4 Stir in mustard mixture and heat through. To serve, sprinkle with parsley.