Ingredients
- 3 tomatoes
- 1 onion (red)
- 1 bell pepper (red)
- 1/4 squash trimmed (yellow)
- 1/4 lb zucchini trimmed
- 2 tb olive oil
- 1/4 c parmesan cheese (grated)
- 2 ts garlic (minced)
- 1/2 ts salt
- 1/4 ts pepper
- 1/4 ts oregano
- 1/4 ts basil
HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes. Uncover the pan, stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap. However, the dish should be prepared just before serving.
