Butter, garlic and Better Than Bouillon Roasted Vegetable Base will have everyone asking for another helping of veggies.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter |
| 2 bags (32 oz) | frozen mixed vegetables |
| 2 tsp | minced garlic |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ¼ cup | finely grated Parmesan cheese |
| 2 tbsp | chopped fresh parsley |
Directions
Melt butter in large skillet set over medium heat; cook vegetables and garlic for 3 to 5 minutes or until lightly golden.
Add 1/4 cup water and Vegetable Base; bring to simmer. Cook for 3 to 5 minutes or until vegetables are heated through.
Transfer to serving dish; garnish with Parmesan and parsley.
Tips: Garlic lovers can use prepared garlic herb butter instead of butter. Use 1 lb chopped mixed fresh vegetables for frozen vegetables if desired.