Stir-Fry of Sweet Peppers and Zucchini


I picked zucchini and sweet peppers from our backyard this week.  It’s our first harvest of the season. I was so excited! Our first year growing something and it’s rewarding.
Anyways I decided to make summer refreshing side dish. And this is where stir fry idea came from.  Russ and I both enjoyed the dish with side of curry chicken last night for dinner.  I love the vibrant color of this stir fry. Makes me want to eat the whole thing all by myself! Well almost 🙂
Ingredients:
  • 3 to 4 tablespoons coconut oil
  • 1 large onion, cut into thin strips
  • 2 carrots, cut into thin strips
  • 1 large sweet red pepper, cut into thin strips*
  • 2 small zucchini, cut into pieces
  • 2 garlic clove, minced
  • 2 1/2 tablespoons fresh basil or 1 1/2 teaspoons dried leaves, crumbled
  • 1/4 teaspoon fresh thyme or generous pinch of dried
  • Salt and freshly ground pepper
  • If fresh red pepper is unavailable, substitute 1 small green pepper and 1/2 cup bottles sliced roasted red peppers. Cook green pepper with onion and add red pepper at last minute during reheating.

Directions:

Heat oil in wok or large skillet over high heat. Add onion and red pepper and stir fry until onion softens slightly, about 2 minutes. Add zucchini, garlic and herbs and stir fry another 2 minutes. If not serving immediately, reheat by stir frying over high heat about 3 minutes. Season with salt and pepper.

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