Summer is the best time to make Garden Vegetable Stir-Fry–when fresh vegetables are plentiful. This simple stir-fry goes well with grilled dishes and is most satisfying as an evening meal.
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Vegetables
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 sweet onion. Cube or dice 1 medium green bell pepper, and 1 medium red, orange, or yellow bell pepper. . Slice 1 medium zucchini, and 1 medium yellow squash in half or quarters. Remove ends from 6 each mushrooms and slice or quarter.
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 2 cloves garlic. Dice 1 large jalapeno. (I used 3 small jalapenos, which is the equivalent of 1 large one.)
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 by hand 1/3 cup fresh basil or if desired, you may chiffonade basil into thin strips.
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.
Sauté the Vegetables
Begin by heating a large sauté pan over medium heat. Add 3-4 tablespoons extra virgin olive oil and 2 tablespoons 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 chopped basil. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
To serve, drizzle 2 tablespoons balsamic glaze over the vegetables and over your main entrée, if desired. (It’s delicious on grilled dishes.) Garnish with fresh parsley or basil. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
**This dish cooks quickly, so be sure to time your dinner accordingly. Once cooked, 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.