The lemon-soy glaze that coats these vegetables adds zip without overpowering their mild flavors.

SERVES 4

2 small to medium zucchini

2 large red bell peppers

Вј pound fresh snow peas

1 tablespoon butter

1 tablespoon oil

1 teaspoon tamari or other soy sauce

Juice of ВЅ lemon

  1. Wash the zucchini and pat dry. Cut the ends off and slice in half lengthwise. Cut each half lengthwise again and slice into ВЅ-inch-thick slices.
  2. Wash and dry the red peppers. Core them and remove all the seeds. Cut into strips 1 inch wide, then cut the strips into 1-inch squares. The point is to have the vegetables approximately the same shape.
  3. String each snow pea by grasping its stem and pulling down until the string is released. Cut the snow peas into thirds, or about 1 inch wide.
  4. Heat ВЅ tablespoon of the butter and all the oil in a large skillet over medium-high heat until hot. Add the zucchini and saut for 2 minutes, stirring frequently.
  5. Add the red peppers and cook 3 minutes, stirring frequently.
  6. Add the snow peas and toss. Mix the soy sauce with the lemon juice and add to the vegetables. Cook for 1 to 2 minutes, or just until the snow peas are heated through and the liquid is absorbed. (Do not overcook the vegetables; they should be crunchy.)
  7. Remove the pan from the heat. Cut the remaining ВЅ tablespoon of butter into bits and add. Stir until blended and serve immediately.

NOTE: This dish should be cooked just before serving, but the vegetables can be cut up the day before.