1 lb. fresh snow peas or green beans
1 sm. bunch broccoli (about 12 oz.)
1 sm. sweet red peppertbsp. vegetable oil
1 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper

1. Remove strings and tips from snow peas or green beans. Cut flowerets off broccoli stalks in 2 1/2" lengths. Split large flowerets in half. Peel tough outer woody layer off broccoli stalks. Diagonally slice broccoli stalks. If using green beans, cut each in half. Cut pepper in to 2" x 1/4" strips.

2. Cook broccoli stalk slices in large pot of boiling water, 1 minute. (If using green beans instead of snow peas, cook with broccoli slices.) Add flowerets and cook 1 1/2 minutes longer. Add snow peas and cook 30 seconds. Drain vegetables in colander under cold running water to prevent further cooking.

3. Heat oil and butter in large skillet. Add sweet red pepper and saute over medium high heat just until wilted, about 2 minutes. Add blanched vegetables, salt and pepper. Cook until vegetables are heated through.

To Make Ahead: Vegetables may be blanched hours in advance, cooled, drained and refrigerated. Reheating will take a little longer if vegetables are used directly from refrigerator.