Garlic Skillet Vegetables
Garlic Skillet Vegetables brings a mix of crisp-tender cauliflower, green beans, red bell pepper, and yellow squash kissed with aromatic garlic. A splash of chicken broth softens the edges and adds savory depth, making this a vibrant side for weeknight dinners or a colorful addition to a casual gathering.
- Prep20 mins
- Cook10 mins
- Serves8
- DifficultyEasy
- 1
Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash, then cook for 4 minutes or until lightly browned, stirring occasionally.
- 2
Add the garlic to the skillet and cook, stirring, for 1 minute. Add Swanson Chicken Broth and bring it to a boil, stirring to loosen 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.
- Calories 129.69 kcal Moderate
- Protein 4.32 g Low Source
- Carbs 23.44 g Moderate
- Total Fat 2.02 g Low Source
- Saturated Fat 0.34 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 2.34 mg Low Source
- Sodium 128.28 mg Moderate
- Fiber 4.0 g Moderate
- Sugar 3.87 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 25.84 mg Low Source
- Iron 1.01 mg Low Source
- Potassium 205.17 mg Low Source
- Vitamin A 569.38 mcg_rae Good Source
- Vitamin C 178.93 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄