Description
A quick and colorful summer vegetable stir-fry that’s perfect for a light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup snap peas
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon balsamic vinegar
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add bell pepper, zucchini, and yellow squash. Stir-fry for about 3-4 minutes until they start to soften.
- Add cherry tomatoes, snap peas, and garlic. Cook for an additional 2-3 minutes.
- Season with salt, pepper, basil, and balsamic vinegar. Stir well to combine.
- Remove from heat and serve immediately.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
Keywords: summer meals dinner, vegetable stir-fry, quick dinner, healthy summer recipes