Summer Vegetable Stir Fry
Submitted by junglekid
Quick summer vegetable stir fry with zucchini, yellow squash, red pepper, and fresh tomatoes tossed in herbs and Parmesan. Ready in 25 minutes, this garden-fresh side dish bursts with seasonal flavor.
YIELD
4 servingsPREP
10 minCOOK
12 minREADY
25 minWhen your garden is overflowing and the heat is on, this is the move.
Zucchini, yellow squash, red bell pepper, and ripe tomatoes hit a screaming-hot wok with garlic, oregano, and basil. A shower of freshly grated Parmesan pulls it all together into something that smells like an Italian summer evening.
From cutting board to table in under 25 minutes, it’s the kind of side dish that steals the show from whatever protein you’ve got planned.
Kitchen Tips
- Prep all your vegetables before you turn on the heat. Stir fry waits for nobody.
- Keep the wok ripping hot so the veggies char slightly instead of steaming into mush.
- Use the best in-season tomatoes you can find. Mealy winter tomatoes will let you down here.
- Swap Parmesan for Pecorino Romano if you want a sharper, saltier bite.
Ingredients
Directions
Heat the oil in a wok or skillet over high heat.
Add the zucchini, yellow squash, onion, garlic and red pepper.
Stir-fry, stirring constantly, for 3 minutes.
Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes.
Uncover the pan, stir in the cheese, and cook for 2 minutes.
Serve immediately.
NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap.
However, the dish should be prepared just before serving.
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