Summer vegetable stir fry

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
¼ pounds Zucchini trimmed and thinly
¼ pounds Yellow squash trimmed and th
1 \N Small red onion, peeled and
2 teaspoons Minced garlic
1 \N Red bell pepper, seeds/ribs
3 \N Tomatoes, diced
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano
¼ teaspoon Basil
¼ cup Grated Parmesan cheese

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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