Created by Felix4067 on August 22, 2013
Step 1: In a small bowl, combine 1 tablespoon chicken broth with mustard, olive oil, and vinegar. Set aside.
Step 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 tender.
Step 3: Add broccoli, cauliflower, green beans and remaining chicken broth to skillet. Cook covered for 3 minutes, until crisp-tender.
Step 4: Stir in mustard mixture and parsley and heat through, about 5 more minutes.