Fresh Vegetable Saute

2 tablespoon olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup red wine vinegar
1 envelope Italian Salad Dressing & Recipe Mix

Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp tender. Stir in vinegar and salad dressing mix; cook until heated through, stirring occasionally. Makes 8 servings