(1 votes, average: 5.00 out of 5)
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On hot summer days when you don’t feel much like cooking, a quick vegetable stir-fry can get you in and out of the kitchen in a hurry. The food’s fresh, filling, and not too heavy. I particularly like this recipe for front porch cooking on days when I don’t want to heat up the kitchen. It’s adaptable for meat-lovers who can’t imagine a meal without beef, chicken, pork or whatever wild game is the favorite of the moment. You can substitute some of the vegetables, too, or vary the proportions depending on what’s available and what your family likes and dislikes.
Difficulty:
Ingredients
1/2 stick butter
1/2 medium onion
1 pound sliced mushrooms
1 cup chopped sweet or bell peppers
1 medium zucchini
2-3 diced tomatoes
1/2 fresh parsley, cut into dime-sized pieces
salt & pepper to taste
grated Parmesan cheese
Directions
Melt butter in skillet over medium heat. Add onion and cook until tender and beginning to brown. Add mushrooms, and cook for 2-3 minutes, stirring every 30 seconds. Add peppers, zucchini, and tomatoes. Mix well. Add parsley. Cook a few minutes until vegetables are tender but not overcooked. Remove from heat. Serve over hot rice or noodles. Serves 3-4.
Categories: Budget, Main Dish, Vegetarian
Submitted by: laurap on August 30, 2010
calcmonkey says:
Yum!!!! Definitely looks better than the chorizo spaghetti we had for dinner!
On August 30, 2010 at 8:21 pm