Squash, carrots, sweet pepper and broccoli combine to create a festival of colors—and just four simple ingredients make up the sauce.
3 tablespoons reduced-sodium chicken broth (or vegetable broth)
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Nonstick cooking spray
1 1/2 cups sliced yellow summer squash
1 cup packaged, peeled baby carrots
1 cup chopped red sweet pepper
3 cups broccoli florets
2 tablespoons snipped fresh parsley
- In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
- Coat a large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add squash, carrots, and sweet pepper to hot skillet. Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture. Cover and cook about 3 minutes or until broccoli is crisp-tender.
- Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsley.
Makes 6 servings.
Nutritional facts per serving (1/6 of recipe): calories: 56, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 114mg, carbohydrate: 7g, fiber: 3g, protein: 2g, vitamin C: 99%, calcium: 3%, iron: 5%, vegetables: 1diabetic exchange, fat: .5diabetic exchange.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.