Ingredients
• 3  tablespoons reduced-sodium chicken broth
• 1  tablespoon Dijon-style mustard
• 1  tablespoon olive oil
• 2  teaspoons white wine vinegar
•    Nonstick cooking spray
• 1-1/2  cups  sliced yellow summer squash
• 1  cup packaged, peeled baby carrots
• 1  cup chopped red sweet pepper
• 3  cups broccoli florets
