Butter-Glazed Summer Vegetables

This simple stir-fry enhances the natural goodness of summer vegetables with a generous sprinkling of fresh, fragrant herbs and just a dab of butter.

2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
20 mins
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Butter-Glazed Summer Vegetables

Ingredients
1
tablespoon cooking oil
2
small zucchini, thinly bias-sliced (2 cups)
2
small yellow summer squash, thinly bias-sliced (2 cups)
2
cups broccoli flowerets
2
teaspoons snipped fresh basil or 3/4 teaspoon dried basil, crushed
2
teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed
1/4
teaspoon salt
1/8
teaspoon pepper
1
medium tomato, chopped
1
tablespoon butter or margarine

Directions

  1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.
  2. Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or until crisp-tender.
  3. Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just until butter is melted. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

(Butter-Glazed Summer Vegetables)
    Per serving:
  • 97 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 187 mg sodium,
  • 8 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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