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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.