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
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.
Garlic sauteed vegetables
I added sprinkling of onion powder, basil and coriander, brought to a boil, reduced heat and let is cook, was GREAT!!
can I add noodles to this dish?
Yes, you can certainly add noodles. Cook and drain the noodles first before adding to the vegetables and you may want to add a little extra broth when tossing them together, then season to taste.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.