Quick & Easy

Sauteed Peppers Asparagus and Zucchini

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Drescription

Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.

Ingredients

  • 2 teaspoons olive oil
  • 1 large red sweet pepper, stemmed, seeded, and thinly sliced
  • 1 large yellow sweet pepper, stemmed, seeded, and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 4 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 ½ teaspoons butter
  • ½ teaspoon fresh thyme, finely snipped

Directions

  1. In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.
  2. Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.
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