1 tbsp extra virgin olive oil
1 lb asparagus, chipped into 2 inch pieces
1 red pepper sliced
1 cup frozen shelled, edamame prepared per the package instructions
2 purple carrots, cut into ribbons
2 yellow zucchini spiralized
1 tsp of each salt and pepper
1/2 cup vinaigrette
Heat olive oil in a large saute pan set over medium heat. Add asparagus and red pepper and cook for 5-7 mins or until tender.
Combine edamame, carrots, and zucchini and gradually add to the skillet, stirring well after each addition.
Once all vegetables have been combined, season with salt and pepper and cook an additional 1-2 mins until heated throughout.
Drain and transfer vegetables in to a large serving bowl. Gently stir in vinaigrette lightly coating the vegetables. Serve and Enjoy.