tri-color summer vegetables recipe

makes: 6 servings (2⁄3 cup each)

prep: 25 minutes       cook: 8 minutes

Ingredients : 

- 1 tablespoon butter
- 1¼ cups coarsely chopped yellow summer squash
- 1¼ cups coarsely chopped zucchini
- 1 cup frozen shelled sweet soybeans (edamame)
- ¾ cup coarsely chopped red sweet pepper
- ¾ cup thinly sliced red onion
- 2 cloves garlic, minced
- 1 tablespoon champagne vinegar or white wine vinegar
- 1½ teaspoons snipped fresh oregano
- 1 teaspoon snipped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper

Preparation Method :

1) In a large skillet heat butter over medium heat. Add yellow squash, zucchini, soybeans, sweet pepper, red onion, and garlic to butter. Cook and stir about 8 minutes or until vegetables are crisp-tender.

2) Stir in vinegar, oregano, thyme, salt, and black pepper. Serve immediately.

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