Directions
1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside. 
2. Coat a large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add 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. 
3. Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl. Makes 6 servings. 
