Vegetable Primavera - cooking recipe

Ingredients

3 tablespoons chicken broth
1 tablespoon dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
nonstick cooking spray
1 1/2 cups sliced summer squash
1 cup packaged peeled baby carrots
1 cup chopped sweet red pepper
3 cups broccoli florets
2 tablespoons snipped fresh parsley

Preparation

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 the 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 parsely.