A colorful array of fresh vegetables are sautéed in a savory combination of chicken broth and garlic. It's a hassle free way to whip up a delicious side.
cost per recipe: $2.71
The price is determined by the national average.
tablespoon olive oil
cup red bell pepper cut into 1-inch pieces
cup thickly sliced cauliflower florets
cups trimmed green beans
medium yellow squash, cut in half lengthwise and sliced (about 1 1/2 cups)
cloves garlic, minced
cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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.