Sauteed Spring Vegetables 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
- 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
- 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.
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.
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