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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Squash, carrots, sweet pepper, and broccoli. Quick and easy-low carb. Ingredients:
3 tablespoons reduced-sodium chicken broth |
1 tablespoon dijon-style mustard |
2 teaspoons olive oil |
2 teaspoons white wine vinegar |
cooking spray |
1/8 cup sliced summer squash |
1 cup packaged peeled baby carrots |
1 cup chopped sweet red pepper |
3 cups broccoli florets |
2 tablespoons snipped fresh parsley |
Directions:
1. In a small bowl combine 1 tablespoon of chicken broth, the mustard, olive oil, and vinegar. Set Aside.
2. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add squash, carrots, and sweet pepper to hot skillet.
3. Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining chicken broth to squash mixture. cook, covered about 3 minutes or until broccoli is tender crisp.
4. Stir in mustard mixture; heat through. to serve transfer vegetable to serving bowl, sprinkle with parsley.
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