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.

Recipe

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.

4.50 from 2 votes

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Course: Vegetable side dish

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: vegetable sauté

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 73kcal

Author: Veg Kitchen

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

US Customary - Metric

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.