| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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