Asparagus, Squash & Red Pepper Saute
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Ingredients
- 2 medium sweet red peppers, julienned
- 2 medium yellow summer squash, halved lengthwise 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 1/4 cup vegetable broth
- 4-1/2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
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!
Simple & really tasty. I threw in a little marjoram.