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.
from 1 vote
Vegetable side dish
dry white wine
or water or vegetable broth
medium red bell peppers
cut into short strips
medium zucchini or yellow summer squash
halved lengthwise and sliced ¼ inch thick
bottoms trimmed and cut into 1 ½-inch lengths
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.
Vegan-ize any recipe!
free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.
Visit vegkitchen.com for more vegan recipes!