vegetable toss

Name: Vegetable Toss
Prep time: 10 min
Cook time: 15 min
Cuisine: American
Ingredients: 2 cup(s) sliced or chunked yellow squash or your favorite summer squash; 1 - green pepper, cut into strips; 1/2 cup(s) sliced celery; 1/3 cup(s) chopped onion; 2 teaspoon(s) canola oil; 1/2 tablespoon(s) lemon juice; 1/4 teaspoon(s) lemon pepper; 8 oz. package(s) frozen chinese pea pods, thawed

22 Pinches 1 Photo

Robyn Bruce

Linglestown, PA

Updated on Mar 1, 2016

This is a quick and easy side dish. I am not a huge fan of celery, so I omit that from the recipe when I make this. On occasion, I have turned this into a one skillet main dish by doubling the recipe and then adding sliced kielbasa. It's excellent. I love versatility in a recipe and this one gives the cook a great opportunity to take advantage of that.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield

Ingredients

2 cups sliced or chunked yellow squash or your favorite summer squash
1 - green pepper, cut into strips
1/2 cup sliced celery
1/3 cup chopped onion
2 teaspoons canola oil
1/2 tablespoon lemon juice
1/4 teaspoon lemon pepper
8 oz. packages frozen chinese pea pods, thawed

How To Make vegetable toss

Step 1

Heat oil in a nonstick skillet and toss the squash, green pepper, celery and onions for about two minutes, stirring frequently, until tender-crisp.

Step 2

Stir in the remaining ingredients and cook about one more minute, until the pea pods are hot.
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