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Sauteed Spring Vegetables


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  • 2 medium yellow summer squash, sliced
  • 1 lb. fresh asparagus, trimmed and cut into 1 1/2 inch pieces
  • 1 medium zucchini, sliced
  • 1 small red onion, cut into thin wedges
  • 1 cup green pepper strips
  • 1/2 cup sweet red pepper
  • Marinade
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 1/8 to 1/2 tsp crushed red pepper flakes



Step 1

Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients; toss to coat. Cover and refrigerate for up to 1 hour.

In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

For an Asian twist, substitute soy sauce for the balsamic vinegar (less salt will be needed because of the soy sauce). Sprinkle on extra red pepper flakes for a little more heat.

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