3 Tbsp. reduced-sodium chicken broth
1 Tbsp. Dijon-style mustard
1 Tbsp. olive oil
2 tsp. white wine
vinegar
nonstick spray coating
1 1/2 c. sliced yellow summer squash
1 c. packaged peeled baby carrots
1 c. chopped red sweet pepper
3 c. broccoli flowerets
2 Tbsp. snipped parsley

In a small bowl, combine 1 tablespoon of the chicken broth, the mustard, olive oil and vinegar; set aside

Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir the squash, carrots and sweet pepper in hot skillet about 5 minutes or until nearly tender. Add broccoli and remaining chicken broth to skillet. Cook, covered, about 3 minutes or until broccoli is crisp-tender. Stir in the mustard mixture; heat through. To serve, sprinkle with parsley.

Serving Size: 1 cup. Cal-30, CHO-4g, Pro-1g, Fat-1g.