Ingredients
2 medium yellow summer squash, sliced1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces1 medium zucchini, sliced1 small red onion, cut into thin wedges1 cup green pepper strips1/2 cup sweet red pepper stripsMARINADE:1/4 cup olive oil2 tablespoons balsamic vinegar1 tablespoon lemon juice2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1/8 to 1/2 teaspoon crushed red pepper flakes
Preparation
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.
