Stir-fried summer vegetables with coriander and basil

1 recipe

Ingredients

Quantity Ingredient
2 teaspoons Oil
1 cup Chopped zucchini
1 cup Chopped yellow squash
1¼ cup Cubed sweet red pepper
1 cup Cubed Spanish onion
⅛ cup Thinly sliced garlic
2 teaspoons Ground coriander
⅓ cup Chopped fresh basil; OR... Dried basil
⅛ cup Red wine vinegar

Directions

"This dish is an excellent accompaniment to chicken or fish." Heat a nonstick pan and add the oil. Add the zucchini and stir-fry 2 minutes. Add the yellow squash and stir-fry 1 minute. Add the red pepper and stir-fry 45 seconds. Add the onion and stir-fry 15 seconds. Add the garlic and stir-fry 15 seconds. Add the coriander and basil with the vinegar and stir-fry until the vinegar fumes have evaporated, approximately 10 seconds. Total cooking time should be no longer than 8 minutes. Remove the pan from the heat and serve.

* Source: Mrs. Dana E. Pascale, Chambersburg, Pennsylvania * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias

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