Recipe courtesy of David Marcelli
Episode: Army Cook-Off
Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Spray a large skillet with cooking spray, and add water. Add the carrots, celery, red bell peppers, yellow bell peppers, peanuts, garlic, and hot pepper flakes and saute until tender, but still crisp. Season, to taste, with salt and pepper.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Provencal Vegetable Soup

Recipe courtesy of Ina Garten

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Vegetable Coleslaw

Recipe courtesy of Ina Garten

Vegetable Chunk Salad

Recipe courtesy of Rachael Ray

Roasted Vegetable Soup

Recipe courtesy of Gourmet Magazine

Creamy Salsa Dip and Veggies

Recipe courtesy of Rachael Ray

Shrimp and Vegetable Pad Thai

Recipe courtesy of Emeril Lagasse

White Bean and Vegetable Salad

Recipe courtesy of Gourmet Magazine

Basic Cream of Vegetable Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories