Good Combination Of Sautéed 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
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