Peppers 'n Squash Gourmet

This is a highly colorful vegetable dish, mild in flavor. Will dress up the color of any otherwise bland looking meal. A gourmet restaurant could hardly do better.

​Yield: About 5 CUP
Cook Time: About 10 minutes

Ingredients

• ​1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 small to medium zucchini
• 2 or 3 small patty pan squash
• 1 small yellow crookneck squash
• 1 medium, or 2 small carrots, thinly sliced on diagonal
• 1 small onion
• 1 medium or 2 small tomatoes
• 1/3 CUP filtered water
• 1 TBSP olive or coconut oil
• 1 TBSP melted butter or Ghee (previous recipe)
• (OPTIONAL) dried basil leaves (add just before serving)

Instructions

1. Cut bell peppers in strips​.
2. Slice zucchini, squash, carrots, and onion unpeeled​.
   
3. Wedge tomatoes; cut wedges in half​.
4. Heat wok or large pan over medium-high heat until hot. First add the water, then carrots and onions, and the oil last.
5. Using 2 large spoons, toss and stir the vegetables; cover with lid, cook about 2 minutes, stirring once.
6. Add remaining vegetables, stirring quickly. Cover with lid and cook about 2 - 5 minutes until vegetables are crisp-tender. Stir a time or two. Do not overcook.
7. Serve immediately​.
   

Info

Tip: In step 4, the water added first creates steam that protects the oil from the air causing oxidation and keeps the temperature down to 212° protecting the oil against heat destruction. This is more important if a highly polyunsaturated oil is used such as safflower or corn oil, than with olive or coconut oil or ghee.

Tip: Serve these vegetables with salsa for extra zap!

Nutrition

 This dish is rich in vitamins A and C.