Glazed Summer Vegetables

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Glazed Summer Vegetables

 

1 tablespoon cooking oil

2 small zucchini -- thinly bias-sliced (2 cups)

2 small yellow summer squash -- thinly bias-sliced (2 cups)

2 cups broccoli flowerets

2 teaspoons snipped fresh basil or 3/4 teaspoon

-- dried basil -- crushed

2 teaspoons snipped fresh oregano or 3/4 teaspoon

-- dried oregano -- crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato -- chopped

1 tablespoon butter or margarine

 

1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary

during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow

squash in hot oil for 3 to 4 minutes or until crisp-tender. Remove

vegetables from the wok.

 

2. Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry

for 2 to 3 minutes or until crisp-tender.

 

3. Return cooked zucchini and yellow squash to the wok. Add tomato and

butter or margarine. Stir-fry just until butter is melted. Serve

immediately. Makes 4 to 6 servings.