2 large (1 pound) zucchini
1 small yellow squash
1 small yellow onion
1/2 red bell pepper
1 to 2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
Wash and cut squashes diagonally into 1/4-inch thick slices.
Cut onion into 8 wedges and red bell pepper into 1/4-inch thick slices.
Heat a 12-inch non-stick skillet over Medium-High heat.
Add oil to warm skillet.
Sauté vegetables with salt and red pepper flakes for 5 minutes.
Remove from heat and serve.
No Nutritional Information Available
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