1 small yellow summer squash, sliced
1 lb. fresh pencil thin asparagus, trimmed & cut into 1-1/2” pieces
1 small zucchini, sliced
1 medium red onion, cut into thin wedges
1 small green pepper strips
1 small red pepper strips
1 c. broccoli florets
1/4 c. olive oil
2 Tbls. good balsamic vinegar (18 yr or older)
1 Tbls. fresh lemon juice
2 garlic cloves, minced
1/2 t. salt
1/2 t. course black pepper
1/8 to 1/2 t. crushed red pepper flakes
In a small bowl, combine marinade ingredients and whisk until blended well.
Place vegetables in a large ziplock bag, pour in marinade and work into veggies. Refrigerate for a couple of hours.
In a large skillet (do not add extra oil), sauté vegetable mixture until tender-crisp (about 10 minutes).
Add additional salt and pepper, to taste before serving