Best Yellow Squash And Red Pepper Saute Recipes

SAUTEED SUMMER SQUASH WITH BELL PEPPERS AND ONIONS

Steps:

• Heat the olive in a large skillet and then add the onions. Cook at medium heat, for about 2 minutes, stirring infrequently. Stirring infrequently is the key to a great saute - the more your stir, the less the veggies will be crisp as desired. Add the bell pepper, let that cook for a couple minutes and then add the squash. Stir to combine and then leave it alone for a few minutes.
• Sometimes I will cover this will a lid for a few minutes, but it depends on how everything is cooking. Check to see how to squash is cooking, flip everything over in the skillet or stir gently. If you are not stirring it often, you will see the edges begin to crisp and brown on the vegetables.
• If the skillet is dry or things appear to be sticking to it, just splash a little bit of water into the skillet. When the veggies are done to the level that you desire, remove from the heat and serve immediately. Enjoy!

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

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.

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.

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Melt butter in a large skillet and add olive oil.
• Add onion and cook just until tender.
• Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
• Season to taste.

SUMMER SQUASH SAUTé

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
• Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
• Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

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.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.