Summer is the best time to make Garden Vegetable Stir-Fry–when fresh vegetables are plentiful in gardens, Farmer’s Markets, and grocery stores. This simple stir-fry goes especially well with grilled dishes and is most satisfying as an evening meal. It’s clean eating at it’s best!
Garden Vegetable Stir-Fry is Made for Summer
This dish is so simple to prepare and compliments any grilled entrée, whether beef, pork, chicken, or shrimp. My husband says this is his favorite way to eat vegetables. Add some fresh garden corn-on-the-cob, and his taste buds are in heaven.
I love fresh squash and zucchini, which goes well with sweet onions, bell peppers, and mushrooms. But feel free to substitute (or leave out) your favorite vegetables. That’s what makes this dish so wonderful. It’s colorful on the table, and very adaptable!
See more Garden Produce Recipes. Browse Side Dishes and Recipes with Zucchini.
Ingredients for Garden Vegetable Stir-Fry
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
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Wash the fresh vegetables under cold water, and remove ends and unwanted parts with a pairing knife. Using a Santoku or Chef’s knife and cutting board, slice the sweet onion. Cube or dice the bell peppers. Slice the zucchini and squash in half or quarters. Remove ends from mushrooms and slice.
For this recipe, I like to keep the vegetable pieces fairly large, but feel free to dice them into smaller pieces, if you prefer. Doing so, however, will decrease the amount of time needed for sautéing, so please adjust as needed.
Slice the garlic. Dice the jalapeno peppers.
When working with hot peppers, I learned long ago to wear protective gloves, as the seeds burned my skin. If this might be a problem for you, I encourage you to do the same.
Coarsely tear the fresh basil by hand, or chiffonade the basil into thin strips, if desired.
Sauté the Vegetables
Once the vegetables are prepared, the remainder of this recipe is quite simple and will take about 15 minutes to finish, so be sure to time the rest of your dinner accordingly.
Of course, you may cover the pan and let it set at the back of the stove, but not for too long, as I prefer the vegetables to be served crisp-tender rather than overcooked and mushy, especially zucchini or squash.
Begin by heating a large sauté pan over medium heat. Add extra virgin olive oil and butter. Once heated, add sweet onions and bell peppers. Sauté for 3-5 minutes, stirring with a wooden spoon or spurtle. Next add the sliced zucchini, yellow squash, and mushrooms, followed by the diced jalapeno peppers and sliced garlic. Cook for another 5-7 minutes.
Finish the Dish and Serve
Finish the dish by adding the coarsely torn fresh basil. Season with kosher salt and freshly ground black pepper.
To serve, drizzle balsamic glaze over the vegetables and over your main entrée, if desired. (It’s delicious on grilled dishes.) Garnish with fresh parsley or basil.
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Garden Vegetable Stir-Fry
Ingredients
- 1 medium sweet onion sliced
- 1 medium green bell pepper cubed
- 1 medium red, orange, or yellow bell pepper cubed
- 1 medium zucchini sliced and halved
- 1 medium yellow squash sliced and halved
- 6 each mushrooms sliced and quartered
- 1 large jalapeno diced
- 2 cloves garlic sliced
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1/3 cup fresh basil coarsely torn by hand
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic glaze for garnish
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- Wash the fresh vegetables under cold water, and remove ends and unwanted parts with a pairing knife.
- Using a Chef’s knife and cutting board, slice 1 medium (1 medium) sweet onion sliced. Cube or dice 1 medium (1 medium) green bell pepper cubed, and 1 medium (1 medium) red, orange, or yellow bell pepper cubed. . Slice 1 medium (1 medium) zucchini sliced and halved, and 1 medium (1 medium) yellow squash sliced and halved in half or quarters. Remove ends from 6 each (6 each) mushrooms sliced and quartered and slice or quarter.
- Slice 2 cloves (2 cloves) garlic sliced. Dice 1 large (1 large) jalapeno diced. (I used 3 small jalapenos, which is the equivalent of 1 large one.)
- Coarsely tear by hand 1/3 cup (8 g) fresh basil coarsely torn by hand or if desired, you may chiffonade basil into thin strips.
- Begin by heating a large sauté pan over medium heat. Add 3-4 tablespoons (44.36 ml) extra virgin olive oil and 2 tablespoons (29.57 ml) butter. Once heated, add sweet onions and bell peppers. Sauté for 3-5 minutes, stirring with a wooden spoon or spurtle.
- Next add the sliced zucchini, yellow squash, and mushrooms, followed by the diced jalapeno peppers and sliced garlic. Cook for another 5-7 minutes.
- Finish the dish by adding the chopped basil. Season with 1 teaspoon (4.93 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper.
- To serve, drizzle 2 tablespoons (29.57 ml) balsamic glaze for garnish over the vegetables and over your main entrée, if desired. (It’s delicious on grilled dishes.) Garnish with fresh parsley or basil. Serves 4.
I hope you will enjoy this Garden Stir-Fry as much as we do!