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Title: Stir-Fried Summer Vegetables With Coriander And
Yield: 1 Recipe

Ingredients

      2 ts oil
      1 c  chopped zucchini
      1 c  chopped yellow squash
  1 1/4 c  cubed sweet red pepper
      1 c  cubed spanish onion
    1/8 c  thinly sliced garlic
      2 ts ground coriander
    1/3 c  chopped fresh basil; or...
           -dried basil
    1/8 c  red wine vinegar

Instructions

"This dish is an excellent accompaniment to chicken or fish."

Heat a nonstick pan and add the oil. Add the zucchini and stir-fry 2
minutes. Add the yellow squash and stir-fry 1 minute. Add the red pepper
and stir-fry 45 seconds. Add the onion and stir-fry 15 seconds. Add the
garlic and stir-fry 15 seconds. Add the coriander and basil with the
vinegar and stir-fry until the vinegar fumes have evaporated, approximately
10 seconds. Total cooking time should be no longer than 8 minutes. Remove
the pan from the heat and serve.

* Source: Mrs. Dana E. Pascale, Chambersburg, Pennsylvania * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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