Best Squash And Pepper Saute Recipes

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ASPARAGUS, SQUASH, AND RED PEPPER SAUTé



Asparagus, Squash, and Red Pepper Sauté image

An appealing vegetable trio is enlivened by a wine-scented sauté.

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 tablespoons light olive oil
1/4 cup dry white wine
2 medium red bell peppers, cut into short strips
2 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
6 ounces slender asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
Salt and freshly ground pepper to taste

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

YELLOW SQUASH AND RED PEPPER SAUTE



Yellow Squash and Red Pepper Saute image

This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.

Provided by Kitchen Witch Steph

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 yellow squash, sliced into 1/4-inch rounds
1 onion, chopped
1/2 red bell pepper, sliced thin
1 -2 tablespoon olive oil
salt and pepper, to taste (or your favorite seasoning salt)
2 -3 fresh basil leaves, chiffonaded (optional)

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



Summer Squash and Bell Pepper Saute with Bacon image

YELLOW SQUASH with colorful bell peppers makes an attractive and delicious combination that goes well with many entrees. I enjoy experimenting with new recipes, and fortunately, my husband likes new dishes appearing on the table. -Maxine Lynch, Boise City, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1 bacon strip, diced
1 tablespoon finely chopped onion
1 tablespoon each finely chopped green, sweet red and yellow pepper
1 garlic clove, minced
1 medium yellow summer squash, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SQUASH AND PEPPER SAUTE



Squash and Pepper Saute image

Make and share this Squash and Pepper Saute recipe from Food.com.

Provided by marobin

Categories     Peppers

Time 22m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 6

2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium sweet red pepper, julienned
1/4 cup olive oil
1 (5/8 ounce) Italian salad dressing mix (1 small envelope)
3 tablespoons red wine vinegar

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



Squash and Pepper Saute image

This side dish is tasty and beautiful, plus it's a great way to use your zucchini harvest.-June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium sweet red pepper, julienned
1/4 cup olive oil
1 envelope Italian salad dressing mix
3 tablespoons red wine vinegar

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.

Nutrition Facts :

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