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Sauteed Spring Vegetables

4.3 | 7 Reviews
Total Time:Prep: 20 min. + marinating Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Billy Hensley, Mount Carmel, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee

TEST KITCHEN APPROVED

Sauteed Spring Vegetables

4.3 | 7 Reviews Add your review
Yield:9 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 2 medium yellow summer squash, sliced
  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 medium zucchini, sliced
  • 1 small red onion, cut into thin wedges
  • 1 cup green pepper strips
  • 1/2 cup sweet red pepper strips
  • marinade:
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon lemon juice
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/8 to 1/2 teaspoon crushed red pepper flakes
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Directions

  1. Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour.
  2. In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

Nutrition Facts

3/4 cup: 82 calories, 6g fat (1g saturated fat), 0 cholesterol, 139mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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