A colorful array of fresh vegetables are sautéed in a savory combination of Swanson Chicken Broth and garlic. It's a hassle free way to whip up a delicious side.
Ingredients
- olive oil: 1 Tbsp
- red bell pepper (1-inch): 0.5 cup (diced)
- ½ cups thickly sliced cauliflower florets: 1 piece
- ½ cups trimmed green beans: 1 piece
- medium yellow squash, halved and: 1 piece (sliced)
- garlic: 2 clove (minced)
- Swanson chicken broth: 1 cup
Metric Conversion
Stages of cooking
-
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.
