Sauteed Spring Vegetables Recipe

5 5 5
Sauteed Spring Vegetables Recipe
Sauteed Spring Vegetables Recipe photo by Taste of Home
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Sauteed Spring Vegetables Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender. Yield: 9 servings.
Originally published as Sauteed Spring Vegetables in Taste of Home April/May 2012, p37

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MY REVIEW
Briadona User ID: 5500759 245855
Reviewed Mar. 23, 2016

"Sure great with the balsamic but have a question about the marinade do you discard or cook with the vegetables? Thanks really like the veggie medleys."

MY REVIEW
Mhaverfield User ID: 8226326 227477
Reviewed Jun. 5, 2015

"We absolutely love this dish. We have tried the balsamic vinegar and the soy sauce. The soy sauce is okay but the balsamic vinegar is superb. I am making it again now. My only problem is that I cry so much cutting up the onion. I know, my problem... Anyway, a mandolin helps in cutting up the vegetables more quickly. Thank you so much for this recipe."

MY REVIEW
loraines User ID: 4183694 196372
Reviewed Jun. 1, 2014

"We really enjoy this recipe. It is simple and very tastey. We will be using it as a side dish often this summer (especially when the garden starts coming in)."

MY REVIEW
Papa H User ID: 4367052 213014
Reviewed May. 27, 2012

"Thank you for your great review. Glad you liked it. I make it all the time, my wife loves it."

MY REVIEW
scoobymoore2002 User ID: 4639104 198237
Reviewed May. 18, 2012

"Absolutely delic!!!! Will be making it many more times."

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