Sauteed Spring Vegetables

2 medium yellow summer squash, sliced
1 lb. fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
1/4 cup extra virgin olive oil
2 TBSP. Olio 25 Star from Modena Balsamic vinegar
1 TBSP. lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 to 1/2 tsp. 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, saute vegetable mixture in batches for 3 to 6 minutes or until crisp-tender.