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Asparagus, Squash & Red Pepper Saute

The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Test Kitchen tip
  • This is a very adaptable recipe depending on what's in season. Substitute some zucchini, different colors of peppers, and even some fresh green beans.
  • Nutrition Facts
    3/4 cup: 90 calories, 5g fat (1g saturated fat), 0 cholesterol, 163mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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    Average Rating:
    • Jo
      May 26, 2020

      No comment left

    • NH-rescue
      Jun 4, 2018

      Loved the way it used vegetables that are in season at the same time! We added zucchini as well. The red peppers added nice color. A tasty way to use lots of vegetables!

    • aug2295
      Mar 19, 2018

      Simple & really tasty. I threw in a little marjoram.