Zucchini & Peppers with Mustard Butter

INGREDIENTS:
SAUCE:

• 2 tablespoons
• butter, melted
• 2 tablespoons country-style Dijon mustard
• 1/4 teaspoon finely chopped fresh garlic
• 1/8 teaspoon pepper

VEGETABLES: 1/4 cup water

• 2 medium (2 cups) zucchini, sliced 1/4-inch, halved
• 1 medium (1 cup) red, yellow and or green pepper, cut into 1/2-inch pieces
• 1 medium (1 cup) yellow summer squash, sliced 1/4-inch

1 In small bowl stir together all sauce ingredients; set aside.

2 In 2-quart saucepan combine all vegetable ingredients. Cover; cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Drain; toss with sauce.