Squash Stir-Fry
1 tablespoon oil (I prefer canola) 1 small zucchini, sliced ¼ thick (1 cup) 1 small yellow summer squash, sliced ¼ thick (1 cup) 1 meduim sweet red pepper, cut into strips and halved (1 cup) ¼ cup sliced ripe olives 1 teaspoon dried Italian seasoning (I crush it using mortar & pestle) 1/8 teaspoon garlic salt
Preheat wok or large skillet over high heat; add oil. Add zucchini, summer squash, and red pepper strips. Cook and stir 3 to 4 minutes or until vegetables are nearly tender-crisp. Add olives, Italian seasoning, and garlic salt. Cook while stirring for one more minute.
Serves 4.
Note: any leftovers are good added to a tossed salad. |