For an Asian twist, substitute soy sauce for the balsamic vinegar (be sure to adjust the salt level). You can also use red pepper flakes for a little added heat.
—BILLY HENSLEY MOUNT CARMEL, TN
PREP: 20 MIN. + MARINATING • COOK: 10 MIN. • MAKES: 9 SERVINGS
2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
MARINADE
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes
1. Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour.
2. In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
PER SERVING 3/4 cup equals 82 cal., 6 g fat (1 g sat. fat), 0 chol., 139 mg sodium, 6 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.