- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 1 medium sweet red pepper, julienned
- 1/4 cup olive oil
- 1 envelope Italian salad dressing mix
- 3 tablespoons red wine vinegar
- In a large skillet or wok, stir-fry the vegetables in oil until crisp-tender. Sprinkle with salad dressing mix; toss to coat. Stir in vinegar; mix well. Yield: 6 servings.
Originally published as Squash and Pepper Saute in Taste of Home June/July 1996, p19
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