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Summer vegetable stir fry

Summer vegetable stir fry
Main Ingredient: Various Vegetables

Preparation: Stir-fried

Occasion: Summer

Yield:

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Summer vegetable stir fry ingredients

  • 2 T olive oil
  • 2483527⁄624973141 lb Zucchini trimmed and thinly
  • 2483527⁄624973141 lb Yellow squash trimmed and th
  • 1 Small red onion, peeled and
  • 2 t Minced garlic
  • 1 Red bell pepper, seeds/ribs
  • 3 Tomatoes, diced
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 t Oregano
  • 2483527⁄624973141 t basil
  • 2483527⁄624973141 c Grated Parmesan cheese

Cooking Summer vegetable stir fry

1. Heat the oil in a wok or skillet over high heat.
2. Add the zucchini, yellow squash, onion, garlic and red pepper.
3. Stir-fryi, stirring constantly, for 3 minutes.
4. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes.
5. Uncover the pan, stir in the cheese, and cook for 2 minutes.
6. Serve immediately.
7. Note: the ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap.
8. However, the dish should be prepared just before serving.


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