Garlic Sautéed Vegetables
Ingredients
- 1 Tbsp olive oil
- ½ cup red bell pepper, cut into 1-inch pieces
- 1 cup thickly sliced cauliflower florets
- 1½ cups trimmed green beans
- 1 medium yellow squash, cut in half lengthwise and sliced (about 1½ cups)
- 2 cloves garlic, minced
- 1 cup chicken broth or organic chicken broth or Natural Goodness chicken broth
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 the 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.
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