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

Serve: 6 or more

  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (if you don’s use wine or don’t have
    any on hand, use water or vegetable broth)
  • 2 medium red bell peppers, cut into short strips
  • 2 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
  • 8 ounces slender asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
  • 2 scallions, thinly sliced, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the wine, bell peppers, squash, asparagus, and optional scallions.

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.

Asparagus, squash, and red bell pepper sauté recipe

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

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


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