Sauteed Spring Vegetables

Sauteed Spring Vegetables
Sauteed Spring Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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