Saturday, February 25, 2012

Italian Lemon Oregano Vegetable Stir Fry Medley


3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
 olive oil
1 fresh basil leaf chopped fine
2 tablespoons chopped fresh parsley
dash of cayenne pepper
4 sprigs fresh thyme
salt and pepper to taste
1 fresh lemon squeezed
dried oregano
Optional grating cheese
In a small bowl add the juice of one lemon with 3 tablespoons olive oil, 1/2 teaspoon of oregano and thyme stir and set aside.
Heat 3 tablespoons of olive oil in a large wok style deep fry pan over medium-low heat. Add the garlic and cook until soft. Do not brown. Add and saute the zucchini and all remaining chopped vegetables except for tomatoes and cook until browned slightly.
 Season with salt and pepper and parsley.  When the vegetables are done to your likeness, stir in basil, parsley and pour the lemon mixture over them and serve immediately.  We love to add grating cheese on top!

Other recipes to try:
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Fried Hearts of Palm
Butter Spreads
Grilled Eggplant
Potato Croquettes
Artichokes
Stuffed Peppers
Rice Balls
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