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


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2 c
sliced or chunked yellow squash or your favorite summer squash
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


  • 1Heat oil in a nonstick skillet and toss the squash, green pepper, celery and onions for about two minutes, stirring frequently, until tender-crisp.
  • 2Stir in the remaining ingredients and cook about one more minute, until the pea pods are hot.

Printable Recipe Card

About Vegetable Toss

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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