Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Vegetable Primavera




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




3 tablespoons reduced-sodium chicken 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


Recipe



1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2. 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.
3. Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsley. Makes 6 servings.