Summer Vegetable Sauté

1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, sliced into strips
2 cups sliced mushrooms
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
½ lemon, juiced
2 sprigs fresh tarragon, chopped
Salt and pepper to taste

Sauté the bell pepper in olive oil for 2 minutes. Add squash, zucchini, mushrooms, lemon juice, tarragon, salt,

pepper and continue cooking 3-4 minutes.