Recipe Archives->Vegetables->Glazed Vegetables

Butter Glazed Summer Vegetables
Yield: 6-8 servings

1 tablespoon cooking oil
2 cups zucchini sliced into thin coins
2 cups small yellow summer squash, thin sliced coin
2 cups broccoli flowerets
2 teaspoons snipped fresh basil
2 teaspoons snipped fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
1 tablespoon butter

Pour cooking oil into a large skillet or wok and heat over medium-high
heat. Add zucchini and yellow squash to hot oil and stir fry for 3
to 4 minutes or until crisp-tender. Remove vegetables from the wok.
Add broccoli, herbs, salt and pepper. Stir-fry for another 2 to 3
minutes or until crisp-tender. Return cooked zucchini and yellow
squash to pan. Add tomato and butter and cook just until butter is
melted. Serve immediately.

Printable version: glazed-vegetables.txt.