Sauteed Breakfast Vegetables

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

6

cup

Squash, fresh, sliced

4

cup

Onion, white, fresh, chopped

4

cup

Asparagus, fresh

1/2

cup

Oil, canola

Nutrition Info

196.60 g / 7.02 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Combine onions & asparagus - saute in canola oil until firm but tender (al-dente).
3. Add summer squash - saute for a short time to keep from overcooking (should be lightly browned).

Notes

**Saute over medium heat on stovetop or in 400°F oven, stirring often.