Tuesday, April 10, 2012
sauteed spring vegetables
These spring veggies were delicious, especially paired with chicken cordon bleu, pasta and mixed greens with orange juice vinaigrette. I think what I liked most about these veggies was the punch that the crushed red pepper provided. We had the sister missionaries over to dinner and they liked it!
sauteed spring vegetables (Taste of Home, April/May 2012)
2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
1/4 cup olive oil (I used 2 tablespoons)
2 tablespoons balsamic vinegar
1 tablespoon lemon uice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper (I used 1/4 teaspoon)
1/8 to 1/2 teaspoon crushed red pepper flakes
Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour.
In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.