Recipe - Central Coast Stir-Fry Vegetables

JUDI M. PHELPS
One fourth cup Carrots
One fourth cup Celery
One fourth cup Yellow crooked neck squash
One fourth cup Zucchini
One fourth cup Brocoli
One fourth cup Cauliflower
2 tablespoon Oil
3 lg Cloves garlic; minced
One half teaspoon Salt; optional
One fourth teaspoon Pepper
pn Red chili pepper
One fourth teaspoon Basil
One fourth teaspoon Oregano
One fourth cup Dry white wine
1 tablespoon Fresh parsley; chopped
One fourth Lemon

Cut carrots, celery, squash, and zucchini into One half x 2inch pieces. Break
broccoli and cauliflower into small pieces. Heat oil until almost smoking.
Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil and
oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
and serve immediately. Source: The Garlic Lovers' Cookbook II.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com