Sautéed Garlic Veggies Recipe

Ingredients:

1/2 small head broccoli, cut into bite-size florets

1 carrot, cut in thin diagonal slices

1/2 medium zucchini, cut in chunky half-moons

1/4 red bell pepper, cut in 1-inch strips

2 tsp. extra virgin olive oil

1 Tbsp. water

Juice of 1/2 small lemon

1 or 2 cloves garlic, crushed (or more, to taste)

1 1/2 tsp. Bragg Liquid Aminos (optional)

Directions:

1. Prep all vegetables by washing and cutting them as directed so everything cooks evenly.

2. Heat a large skillet over medium heat. Add the olive oil and water, then swirl the pan to combine.

3. Add the garlic to the pan and cook for about 30 seconds, just until fragrant. Do not let it brown.

4. Add the broccoli and carrot first, since they take the longest to cook. Sauté for 3 to 4 minutes, stirring frequently.

5. Add the zucchini and red bell pepper to the skillet. Continue cooking for another 3 to 5 minutes, stirring often, until the vegetables are tender-crisp.

6. Drizzle the vegetables with lemon juice and, if using, Bragg Liquid Aminos. Toss well to coat evenly.

7. Remove from heat and taste. Adjust seasoning or add extra garlic or lemon juice if desired.

8. Serve warm as a simple side dish or add to bowls, wraps, or protein plates.