Summer Vegetable Stir Fry
Yield
4 servingsPrep
10 minCook
12 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ¼ | pound |
zucchini
trimmed and thinly sliced |
|
| ¼ | pound |
yellow summer squash
trimmed and thinly sliced |
|
| 1 | small |
red onion
peeled and sliced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
sees removed, sliced |
|
| 3 | each |
tomatoes
diced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 113.4 | g |
zucchini
trimmed and thinly sliced |
|
| 113.4 | g |
yellow summer squash
trimmed and thinly sliced |
|
| 1 | small |
red onion
peeled and sliced |
|
| 1E+1 | ml |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
sees removed, sliced |
|
| 3 | each |
tomatoes
diced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
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.
