Side

Sautéed Peppers, Asparagus, and Zucchini

Sautéed red and yellow peppers, zucchini, and asparagus soften in olive oil with garlic until tender, then finish with a knob of butter and fresh thyme. The butter lends a silky gloss while thyme lifts each bite with bright, herbal fragrance.

Recipe and photo by EatingWell, shared here with credit. View the Original

Sautéed Peppers, Asparagus, and Zucchini
Total
15 min
Prep
5 min
Cook
10 min
Serves
4

Nutrition per Serving

Calories
75
Protein
2g
Carbs
9g
Fat
4g
Fiber
2g
Sugar
4g
Sodium
90mg

Ingredients

  • 2 tsp olive oil
  • 1 large red sweet pepper, stemmed, seeded, and thinly sliced
  • 1 large yellow sweet pepper, stemmed, seeded, and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 4 oz fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 2 clove garlic, minced
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 1/2 tsp butter
  • 1/2 tsp fresh thyme, finely snipped

Instructions

  1. In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.
  2. Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.