Garlic Sautéed Vegetables

Good Combination Of Sautéed Vegetables

Garlic Vegetables

The only thing missing from this tasty vegetable dish from Campbell is that perfect vegetable protein, quinoa.
You may still want to keep this as a side but with the complete protein in quinoa could turn this from a side dish to main course. We used vegetable stock instead of the chicken stock and coconut oil instead of the olive oil. Like all vegetable dishes, lots of cutting

1 tablespoon olive oil
1/2 cup red bell pepper cut into 1-inch pieces
1 cup thickly sliced cauliflower florets
1 1/2 cups trimmed green beans
1 medium yellow squash, cut in half lengthwise and sliced (about 1 1/2 cups)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth Or vegetable stock for vegetarian/vegan

1. 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.

2. 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.

Source: Campbells Kitchen

For More Great Recipes Using Campbell’s products