Title: Summer Vegetable Stir Fry
Categories: Vegetable
Yield: 4 Servings
| 2 | tb | Olive oil |
| 1/4 | lb | Zucchini trimmed and thinly |
| 1/4 | lb | Yellow squash trimmed and th |
| 1 | | Small red onion, peeled and |
| 2 | ts | Minced garlic |
| 1 | | Red bell pepper, seeds/ribs |
| 3 | | Tomatoes, diced |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| 1/4 | c | 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.