Pepper Medley

Christy Rost

1large green bell pepper
1large red bell pepper
1large yellow bell pepper
1zucchini squash, sliced lengthwise
2carrots, julienned
2cloves garlic, minced
2tablespoons olive oil
2tablespoons 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