Asparagus, Squash & Red Pepper Saute

Ingredients

• 2 medium sweet red peppers, julienned
• 2 medium yellow summer squash, halved and cut into 1/4-inch slices
• 6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 1/4 cup white wine or vegetable broth
• 4-1/2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper