|1||large green bell pepper|
|1||large red bell pepper|
|1||large yellow bell pepper|
|1||zucchini squash, sliced lengthwise|
|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.