Sauteed Yellow Squash, Zucchini and Roasted Red Peppers

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, sliced thinly
  • 3
    medium yellow squash, sliced
  • 3
    medium zucchini, sliced
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 14
  • 1
    (12 ounce) jar roasted red peppers in vinegar, drained, julienned
  • salt & pepper (optional)
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DIRECTIONS

  • 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.
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