Ingredients
2 tablespoons light olive oil
1 large garlic clove
1 medium zucchini
1 medium yellow zucchini (summer squash)
2 large carrots
1/2 small red onion
1 small-medium red pepper
1 small-medium orange pepper
1 small-medium yellow pepper
1 tablespoon Italian seasoning
1 teaspooon salt
fresh ground pepper to taste
fresh lemon
freshly grated parmesan cheese
Preparation
Wash all vegetables thoroughly and peel carrots and onion. Slice zucchini and carrots in 1/4-inch slices (*see note regarding carrots); set aside. Remove stems, seeds and membranes from peppers; cut into 1/2-inch strips, then cut strips in half lengthwise. Slice onion, then quarter slices. Heat olive oil in extra-large saute pan or wok; add garlic and prepared vegetables. Sprinkle on Italian seasoning and salt. Cook over medium heat for approximately 10 minutes, stirring frequently, until tender-crisp. Do not overcook! Squeeze on fresh lemon and add fresh ground pepper to taste. Serve immediately with freshly grated Parmesan or other favorite Italian cheese.
