Vegetable Toss

Robyn Bruce


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.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 2 c
    sliced or chunked yellow squash or your favorite summer squash
  • 1
    green pepper, cut into strips
  • 1/2 c
    sliced celery
  • 1/3 c
    chopped onion
  • 2 tsp
    canola oil
  • 1/2 Tbsp
    lemon juice
  • 1/4 tsp
    lemon pepper
  • 8 oz. pkg
    frozen chinese pea pods, thawed

How to Make Vegetable Toss


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

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