Ingredients
2 medium sweet red peppers, julienned2 medium yellow summer squash, halved and cut into 1/4-inch slices6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces1/4 cup white wine or vegetable broth4-1/2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
