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Fresh Vegetable Medley
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 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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3 tbsp  chicken broth, low sodium
1 tbsp  dijon mustard
1 tbsp  olive oil
2 tsp  white wine vinegar
1 each  cooking spray
1 1/2 cup  sliced summer squash
1 cup  baby carrots
1 cup  chopped red bell peppers
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.

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