This can be cooked with a variety of ingredients. At some point, I also combined this recipe with Tofu and Vegetable Stir Fry recipe (the marinade for tofu is really quite good in that recipe).
8 asparagus spears
1/2 green or red ot yellow bell pepper
quarter red onion
a glove of garlic
Additional / optional ingredients:
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. Add 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.
The above description wasn’t written by me, the original recipe can be found here.