- 1/2 cup thinly sliced scallion
- 1 1/2 tablespoons unsalted butter or olive oil
- 2 medium zucchini, cut into 2-inch julienne strips
- 2 medium yellow squash, cut into 2-inch julienne strips
- 1 medium red bell pepper, chopped fine
- In a 12-inch skillet, preferably non-stick, cook scallion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, bell pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.