The boys love this, and I’m not kidding. The olive oil and garlic salt are bring out the taste and stir frying keeps a satisfying texture. The kids aren’t huge fans of vegetables, but they like these better than any others. Alex usually eats his before anyone else gets to the table (which technically isn’t allowed). Now if only I could get him to use a fork!
Broccoli, Squash and Red Pepper
Ingredients
- 3 cups broccoli florets
- 1-2 small yellow squash cut into 1 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 2 tablespoons olive oil
- Garlic salt to taste
Instructions
- Heat oil in a 12 inch skillet over medium high heat.
- Add veggies and sprinkle with garlic salt. Cover.
- Lift the lid to stir veggies every 2-3 minutes until broccoli is bright green and slightly softened. The veggies should brown slightly as they cook.
- The water in the squash and pepper is enough to partially steam the veggies, so you don’t need to add any to the pan.
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