Sautéed Spring Vegetables


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
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

  1.  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. 
  2.  In a large skillet, sauté vegetable mixture for 3-6 minutes or until desired doneness.

Cooking With Crevolyn
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