Recipe Image

Sautéed Peppers, Asparagus, and Zucchini

  • 5 m
  • 20 m
Diabetic Living Magazine
“Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.”


    • 2 teaspoons 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 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • 1½ teaspoons butter
    • ½ teaspoon fresh thyme, finely snipped


  • 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.
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