An appealing vegetable trio is enlivened by a wine-scented sauté. This colorful side dish is perfect for embellishing everyday meals as well as holiday dinners. Adapted from The Vegetarian 5-Ingredient Gourmet ^[1] by Nava Atlas.

Serve: 6 or more

• 1 1/2 tablespoons olive oil
• 1/4 cup dry white wine
• 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 and wine in a wide skillet. Add the bell peppers, squash, asparagus, and optional scallions.

Sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.

• Here are more recipes using bell peppers. ^[2]
• Click here for more asparagus recipes. ^[3]
• Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes. ^[4]