My husband could easily be a vegetarian. Me.. not so much. But this recipe is helping me at least add more vegies to our weekly menus. Other than a green casserole with goat cheese, this is up there on my latest lists of likes. Another big plus is and leftovers are used in a frittata, therefore tomorrows meal is fixed. Game changer in my book.
We get a vegie box every couple weeks from a local farm and this is one of those recipes that uses up a could portion of the ‘duplicate’ vegies in the deal. Plus I serve it as a main course with rice or as a vegie side with just about anything. This time I served with pork chops that I cooked in the same skillet while doing the vegies. Only one skillet for the whole meal.
Flavorful, beautiful colors , easy and flexible should make it a hit with everyone.
Italian Vegetable Stir Fry
Ingredients
- 2 tbsp oil
- 1 red onion sliced
- 1 bell pepper red or orange preferred
- 1⅓ tsp coarse salt divided
- ¾ tsp red pepper flakes
- ¼ tsp dried and crushed Italian Seasoning
- 2 cloves garlic peeled and smashed
- 1 carrot thinly sliced
- 1 bunch broccoli florets
- 1 zucchini thinly sliced
- 2 tbsp white balsamic vinegar (another good vinegar could be used)
- 2 tbsp water
- handful spinach
Instructions
- Heat oil in large skillet. Add garlic, onion, carrots and ½ tsp salt. Cook stir now and then about 3 minutes.
- Add pepper flakes and Italian Seasoning. Cook 2-3 minutes
- Add broccoli, bell peppers and zucchini slices. Stir and cook 5 minutes
- Add vinegar and water stirring to coat vegies and to deglaze plan.
- Add spinach. Cool until spinach is wilted and vegies are cooked thru,
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