Garden Stir-Fry Recipe

Name: Garden Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow squash, peeled and sliced; 1 red bell pepper, cored and sliced; 1 medium onion, peeled and sliced; 1/3 c. extra virgin olive oil; 2 cloves fresh garlic, crushed; 2 zucchini squash, peeled and sliced; 1 green bell pepper, cored and sliced; 2 Tbsp. red wine vinegar; 1 tsp. oregano; 2 Tbsp. fresh cilantro (optional)

Servings: persons

3 yellow squash, peeled and sliced
1 red bell pepper, cored and sliced
1 medium onion, peeled and sliced
1/3 c. extra virgin olive oil
2 cloves fresh garlic, crushed
2 zucchini squash, peeled and sliced
1 green bell pepper, cored and sliced
2 Tbsp. red wine vinegar
1 tsp. oregano
2 Tbsp. fresh cilantro (optional)

1
Prepare the vegetables and drain them on paper towel to remove excess moisture.
2
Heat the olive oil and garlic in a wok or deep skillet just until the garlic is golden. Add the vegetables all at once, turning frequently, until tender but not soft, about 5 minutes.
3
Add the red wine vinegar, oregano and cilantro.
4
Toss quickly.
5
Remove from the skillet and serve at once.
6
May be served as a side dish or over pasta or rice. Makes 4 servings.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 yellow squash, peeled and sliced, 1 red bell pepper, cored and sliced, 1 medium onion, peeled and sliced, 1/3 c. extra virgin olive oil, and more.

Yes, Garden Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Stir-Fry

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