Skillet Spring Veggies
- SERVES
- 6
- COOK TIME
- 12 Min
Our Skillet Spring Veggies make the perfect go-along for your favorite chicken or fish dish. We used a tasty combo of veggies and cooked them all in one skillet, so you don't have to dirty a ton of dishes. Plus, they're cooked in a simple and flavorful sauce, which makes them even better.
What You'll Need
- 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
What to Do
- 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.