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Ingredients
| chicken broth: 1 Tbl |
| Dijon mustard: 1 tsp |
| olive oil: 1 tsp |
| white wine vinegar: 2 tsp |
| summer squash (sliced): 1/2 cup |
| carrots (chopped): 1 cup |
| red sweet peppers (chopped): 1 cup |
| broccoli (chopped): 3 cups |
| parsley: 2 tsp |
Vegetable primavera
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2. Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir 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.
3. Stir in the mustard mixture; heat through. To serve, sprinkle with parsley. Makes six 3/4-cup servings.
4. Spray for Success: Nonstick spray coating not only eliminates the mess of greasing pans, it also saves on fat and calories. For added pizzazz, look for roasted garlic-, olive oil-, and butter-flavored sprays. Compare the difference of using nonstick spray in place of oil, margarine, or butter:
5. Nonstick spray coating (1-second spray), less than 1g fat, 7 calories
6. Butter/margarine (1 teaspoon), 4g fat, 35 calories
7. Oil (1 teaspoon), 5 g fat, 41 calories