Garden Vegetable Sauté
Finishing sautéed veggies in vegetable juice is an easy way to add great flavor. Give it a try...you'll be glad you did.
Ingredients
1 tablespoon olive oil or vegetable oil
1 large green pepper or red bell pepper, diced (about 1 1/3 cups)
1 large onion, diced (about 1 cup)
0.5 teaspoon garlic powder or 2 cloves garlic, minced
1 cup V8® 100% Vegetable Juice
2 medium zucchini or yellow squash, cubed (about 3 cups)
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon ground black pepper
1 large green pepper or red bell pepper, diced (about 1 1/3 cups)
1 large onion, diced (about 1 cup)
0.5 teaspoon garlic powder or 2 cloves garlic, minced
1 cup V8® 100% Vegetable Juice
2 medium zucchini or yellow squash, cubed (about 3 cups)
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon ground black pepper
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, onion and garlic powder and cook until the vegetables are tender-crisp.
Stir the vegetable juice, zucchini, basil and black pepper in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.
Stir the vegetable juice, zucchini, basil and black pepper in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.
Garden Vegetable Sauté
Finishing sautéed veggies in vegetable juice is an easy way to add great flavor. Give it a try...you'll be glad you did.
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, onion and garlic powder and cook until the vegetables are tender-crisp.Stir the vegetable juice, zucchini, basil and black pepper in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.
Ingredients
1 tablespoon olive oil or vegetable oil1 large green pepper or red bell pepper, diced (about 1 1/3 cups)1 large onion, diced (about 1 cup)0.5 teaspoon garlic powder or 2 cloves garlic, minced1 cup V8® 100% Vegetable Juice2 medium zucchini or yellow squash, cubed (about 3 cups)0.5 teaspoon dried basil leaves, crushed0.25 teaspoon ground black pepper
Slow Cooker Weekday Pot Roast & Veg...
Slow cooking is a great tenderizer for a p...
Glazed Pork Chops
Here's what you need to make these juicy, ...
Easy Chicken Enchilada Skillet
If you're looking for a quick and easy rec...
Steak & Mushroom Florentine
Even the kids will eat their spinach when ...