Garlic Sautéed Vegetables
Ingredients
- 1 tablespoon olive oil
- ½ cup diced red bell pepper (1-inch)
- 1 ½ cups thickly sliced cauliflower florets
- 1 ½ cups trimmed green beans
- 1 medium yellow squash, halved and sliced
- 2 cloves garlic, minced
- 1 cup Swanson Chicken Broth
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Instructions
- Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
- Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.
Source
Original recipe: View Original