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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

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

Directions

  • 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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