Fresh Vegetable Saute

• 1/4 cup olive oil
• 6 cups , such as broccoli flowerets, green beans, cauliflowerets, sugar snap peas, pepper strips, diagonally sliced carrots, mushrooms, onions, yellow squash and zucchini
• 1 envelope
• 1/4 cup red wine vinegar

1. Heat oil in large skillet on medium-high heat.
2. Add vegetables; cook and stir until tender-crisp.
3. Stir in salad dressing mix and vinegar; cook and stir until thoroughly heated.

olive oil, broccoli flowerets, envelope, red wine vinegar

Taken from www.kraftrecipes.com/recipes/-10084.aspx (may not work)