Hi...
This is a really great recipe...especially if you grow some of your own veggies....these vegetables are delicious this way...I love stir-fry veggies and make them all of the time!
Enjoy!
hugs,
peg
Sauteed Spring Vegetables
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat.
Ingredients
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
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes
Directions
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. Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 82 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 139 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Recipe source:
http://www.tasteofhome.com/recipes/Sauteed-Spring-Vegetables
This is a really great recipe...especially if you grow some of your own veggies....these vegetables are delicious this way...I love stir-fry veggies and make them all of the time!
Enjoy!
hugs,
peg
Sauteed Spring Vegetables
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat.
Ingredients
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
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes
Directions
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. Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 82 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 139 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Recipe source:
http://www.tasteofhome.com/recipes/Sauteed-Spring-Vegetables