A quick sauté of these farm-fresh green beans, carrots, red bell pepper, yellow squash and zucchini with garlic and Italian sesoning yields great flavors. A sprinkle of shredded Parmesan cheese makes this a perfect pair with any protein.  Stovetop from frozen – 5-7 minutes.
 
Preparation:  Keep frozen until ready to prepare. 
 
Cooking Instructions:  Heat skillet over medium heat. Add 2 tablespoons olive oil to skillet, or spray with non-stick coating. Add vegetables to skillet. Cover and cook 10-15 minutes, stirring occasionally, or until vegetables are crisp-tender. Place in serving bowl and sprinkle with Parmesan cheese.