Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 zucchini, cut into 1-inch chunks
  • 1 yellow squash, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 onion, cut into 1/2-inch chunks
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • In a large skillet over medium-high heat, heat oil until hot. Saute zucchini, yellow squash, bell pepper, onion, and asparagus 6 to 8 minutes, or until vegetables begin to soften, stirring occasionally.
  • Meanwhile, in a small bowl, whisk vinegar, lemon juice, garlic, salt, and pepper. Stir vinegar mixture into vegetables and continue to cook 5 to 7 minutes, or until vegetables are tender, stirring occasionally.