Monday, July 29, 2013

Garden Stir Fry Recipe

 
My garden has been in overdrive producing an abundance of yummy vegetables.  I have been turning those yummy vegetables into some great meals and this is one of my favorite ones.  It is easy to make and can be easily tweaked to use what you have on hand.  I had mushrooms in my refrigerator the day that I made this meal but have left the mushrooms out the last couple of times.  I also served it over noodles here but have served it without as well for a side dish. 
 
Here's the super simple recipe:
 
1-2 cups Tomatoes - any type, cut cherry tomatoes in half and dice full size tomatoes
1/2 onion diced
1 cup diced mushrooms
2-3 cups diced squash
2 tablespoons minced garlic
2 tablespoons olive oil
 
1.  Heat olive oil over medium high heat in a skillet.
2.  Add in vegetables and cook until they are tender.
3.  Serve hot over pasta for a full meal or serve by itself as a side dish.
 
 
 

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