Sautéed Spring Vegetables
Ingredients:
2 medium yellow squash, sliced
1 pound fresh asparagus, trimmed and cut into 1 ½ inch pieces
1 medium zucchini, sliced
1 small onion, cut into thin wedges
1 cup green pepper strips
½ cup sweet red pepper strips
Marinade:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
Directions:
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Place the vegetables in a large boil. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to one hour.
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In a large skillet, sauté vegetable mixture for 3-6 minutes or until desired doneness.