I whipped up what I'll call my “end-of-summer vegetable medley” (since summer is basically over now), using ingredients we happened to have on hand, from Kretschmann Farm as well as from Abby's parents.
- Large skillet (I happened to use a wok)
- Oil for high heat (I used coconut oil)
- One green pepper
- One green zucchini
- One yellow zucchini
- One tomato
- Garlic, one large clove
- Seasoning mix (I used sea salt and Trader Joe's 21 Seasoning Salute)
- Fresh cilantro
- Extra virgin olive oil
Green pepper: slice into strips.
Green zucchini: slice into thin coins.
Yellow zucchini: slice into thin coins.
Tomato: slice thinly.
Garlic: crush and mince a large clove (or more if you prefer).
Cilantro: chop up a bunch of fresh cilantro.
Once the ingredients are ready, the rest only takes a few minutes at high heat.
Heat the oil in the skillet to high heat. When the skillet is ready, put the green pepper and zucchinis into the skillet and toss/stir to coat with oil. Then add the seasoning mix and continue to toss/stir for a while.
When the vegetables look to be half done (to your liking; I prefer them to retain some bite rather than be soggy), add the tomato and garlic and continue to toss.
When everything is almost done, add the cilantro and toss/stir briefly, then turn off the heat.
Add extra virgin olive oil.