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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fresh Vegetable Medley

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	50.0

Total Carbs	5.9 g

Dietary Fiber	2.0 g

Sugars	2.2 g

Total Fat	2.5 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	185.6 mg

Protein	1.6 g

Sodium	99.7 mg

Dietary Exchanges 2.5 Fat, 1.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a small bowl, combine1 tablespoon chicken broth with mustard, olive oil, and vinegar. Set aside.
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.
Add broccoli and remaining chicken broth to skillet. Cook covered for 3 minutes, until broccoli is crisp-tender.
Stir in mustard mixture and heat through. To serve, sprinkle with parsley.