Best Pepper Squash Saute Recipes

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Steps:

• 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.

ASPARAGUS, SQUASH, AND RED PEPPER SAUTé

Steps:

• Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
• Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
• Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
• Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
• Calories: 73
• Total Fat: 4g
• Protein: 1g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 5mg

PEPPER SQUASH SAUTE

Steps:

• In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

YELLOW SQUASH AND RED PEPPER SAUTE

Steps:

• Heat a skillet to medium high and add olive oil.
• Add squash, onions, and red pepper.
• Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
• Saute until lightly browned and tender crisp.
• Sprinkle with basil chiffonade and serve.

SUMMER SQUASH AND BELL PEPPER SAUTE WITH BACON

Steps:

• In a skillet, cook bacon until crisp. Stir in onion, peppers and garlic; cook for 2 minutes or until vegetables are tender. Add squash; cover and cook over medium heat for 3-4 minutes or until tender.

SUMMER SQUASH & PEPPER SAUTE

Steps:

• Saute squash and orange pepper in butter in a large skillet until crisp-tender. Add remaining ingredients; cook 4-5 minutes longer or until sugar is dissolved and vegetables are tender.

SQUASH AND PEPPER SAUTE

Steps:

• In a large skillet or wok, stir fry the vegetables in oil until crisp-tender.
• Sprinkle with salad dressing mix.
• Toss to coat.
• Stir in vinegar.
• Mix well.

SQUASH AND PEPPER SAUTE

Steps:

• In a large skillet or wok, stir-fry the vegetables in oil until crisp-tender. Sprinkle with salad dressing mix; toss to coat. Stir in vinegar; mix well.

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Steps:

• 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.