Sauteed Vegetables (or, what's lurking in your fridge?)

Earlier, I was going through the fridge to see what veggies were left from last weeks trip to the store. I found a zucchini, a yellow squash, 8 asparagus spears, 1/2 red bell pepper, some red onion and some other stuff that wouldn't work with this dish. I wanted to do a quick vegetable saute where all the ingredients would cook for the same amount of time and these did great!Add 1 T. olive oil to a medium hot skillet and add both squashes, which have been thinly sliced, and the asparagus which has been sliced in 1 inch lengths. Then , I added some sliced onion, bell pepper, and 1 minced garlic. I had to add 1 more T. of olive oil to keep things from sticking. I used a spatula to turn the veggies often so they would cook uniformly. I added kosher salt and some black peeper, to taste. I forgot to add the thyme, but it still tasted wonderful! This is a great way to use up small amounts of vegetables when the weather is warm, or anytime, for that matter. In cold weather, I make soup. This was enough for 3-4 servings. It was great for lunch

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