Serves 12

2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium zucchini, sliced
2 large carrots crinkle cut into ¼” thick slices
1 small red onion, cut into thin wedges
1 green pepper, cut into strips
1 sweet red pepper, cut into strips
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour. 
In a large skillet, sauté vegetable mixture in batches for 3-6 minutes or until crisp-tender.