Vegetable Primavera Recipe

Name: Vegetable Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 tablespoons reduced-sodium chicken broth; 1 tablespoon dijon-style mustard; 1 tablespoon olive oil; 2 teaspoons white wine vinegar; nonstick spray coating; 1 ½ cups sliced summer squash; 1 cup peeled baby carrots; 1 cup chopped sweet red pepper; 3 cups broccoli florets; 2 tablespoons snipped parsley

Servings: persons

3 tablespoons reduced-sodium chicken broth
1 tablespoon dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
nonstick spray coating
1 ½ cups sliced summer squash
1 cup peeled baby carrots
1 cup chopped sweet red pepper
3 cups broccoli florets
2 tablespoons snipped parsley

1
In a small bowl combine 1 Tbs of the chicken broth, the mustard, olive oil, and vinegar.
2
Set aside.
3
Spray a large nonstick skillet with nonstick coating.
4
Preheat the skillet over medium heat.
5
Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender.
6
Add broccoli and remaining chicken broth to skillet.
7
Cook, covered, about 3 minutes or until broccoli is crisp-tender.
8
Stir in the mustard mixture; heat through.
9
To serve, sprinkle with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons reduced-sodium chicken broth, 1 tablespoon dijon-style mustard, 1 tablespoon olive oil, 2 teaspoons white wine vinegar, and more.

Yes, Vegetable Primavera falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Primavera

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