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Sauteed Spring Vegetables

Source: Taste of Home

Ingredients

  • 1 small yellow summer squash, sliced
  • 1 lb. fresh pencil thin asparagus, trimmed & cut into 1-1/2” pieces
  • 1 small zucchini, sliced
  • 1 medium red onion, cut into thin wedges
  • 1 small green pepper strips
  • 1 small red pepper strips
  • 1 c. broccoli florets
  • 1/4 c. olive oil
  • 2 Tbls. good balsamic vinegar (18 yr or older)
  • 1 Tbls. fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 t. salt
  • 1/2 t. course black pepper
  • 1/8 to 1/2 t. crushed red pepper flakes

Instructions

In a small bowl, combine marinade ingredients and whisk until blended well.

Place vegetables in a large ziplock bag, pour in marinade and work into veggies. Refrigerate for a couple of hours.

In a large skillet (do not add extra oil), sauté vegetable mixture until tender-crisp (about 10 minutes).

Add additional salt and pepper, to taste before serving