Pepper Medley
Christy Rost
| Ingredients: | |
|---|---|
| 1 | large green bell pepper |
| 1 | large red bell pepper |
| 1 | large yellow bell pepper |
| 1 | zucchini squash, sliced lengthwise |
| 2 | carrots, julienned |
| 2 | cloves garlic, minced |
| 2 | tablespoons olive oil |
| 2 | tablespoons grated Parmesan |
| salt and freshly ground black pepper to taste | |
Slice peppers into long, thin strips. Cut zucchini in half; then slice lengthwise into thin strips. Peel and julienne carrots.
Heat a wok or skillet over medium heat. Add olive oil, peppers, zucchini and carrots. Stirfry vegetables just until crisp-tender. Add garlic, salt and pepper. Stirfry an additional 1 minute. Transfer mixture to serving platter. Sprinkle with Parmesan and serve.
Recipe serves 4.
Category: Side Dishes | Vegetables