Sauteed Spring Vegetables Recipe

Sauteed Spring Vegetables Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Sauteed Spring Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sauteed Spring Vegetables Recipe

Prep: 20 min. + marinating Cook: 10 min.

Yield: 9 Servings

20 10 30

Ingredients

2 medium yellow summer squash, sliced
1 pound 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 strips
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Directions

Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; 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. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 82 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 139 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Sauteed Spring Vegetables in Taste of Home April/May 2012, p37