Asparagus, Squash, and Red Bell Pepper Sauté

Asparagus, squash, and red bell pepper sauté

An appealing vegetable trio — asparagus, zucchini or summer squash, and red bell peppers — is enlivened by a wine-scented sauté. This colorful veggie side dish is perfect for embellishing everyday meals as well as spring holiday dinners. Photos by Rachael Braun.

Asparagus, Squash, and Red Bell Pepper Sauté
Author: 
Recipe type: Vegetable side dish
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An appealing vegetable trio — asparagus, zucchini or summer squash, and red bell peppers — is enlivened by a wine-scented sauté.
Ingredients
  • 1½ tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (or water or vegetable broth)
  • 2 medium red bell peppers, cut into short strips
  • 2 medium zucchini or yellow summer squash, halved lengthwise and sliced ¼ inch thick
  • 8 ounces slender asparagus, bottoms trimmed and cut into 1½-inch lengths
  • 2 scallions, thinly sliced, optional
  • Salt and freshly ground pepper to taste
Instructions
  1. Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
  2. Add the wine, bell peppers, squash, asparagus, and optional scallions.
  3. Sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, 5 to 8 minutes. Season with salt and pepper, and serve.

 

Nutrition information
Per serving: Calories: 88; Total fat: 4g;  Protein: 6g;  Carbs: 6g;  Sodium: 135 mg 

Asparagus, squash, and red bell pepper sauté recipe

Asparagus, squash, and red bell pepper sauté recipe for spring

 

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