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
An appealing vegetable trio — asparagus, zucchini or summer squash, and red bell peppers — is enlivened by a wine-scented sauté.
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Servings: 6
Ingredients
- 1 ½ 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 1 ½-inch lengths
- 2 scallions thinly sliced, optional
- Salt and freshly ground pepper to taste
Instructions
- 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.
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Nutrition information
Per serving: Calories: 88; Total fat: 4g; Protein: 6g; Carbs: 6g; Sodium: 135 mg
- Here are more recipes using bell peppers.
- Click here for more asparagus recipes.
- Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.
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