Recipe information
Yield
Makes 4 Servings
Ingredients
1
cup purchased peeled baby carrots
2
cups broccoli florets
2
cups cauliflower florets
2
small zucchini (about 4 ounces), trimmed, cut into 1/3-inch cubes
1
yellow crookneck squash, trimmed, cut into 1/3-inch cubes
1
/4 cup chopped fresh Italian parsley
3
tablespoons Sherry wine vinegar
2
tablespoons chopped fresh mint
2
tablespoons olive oil
1
tablespoon grated orange peel
2
large garlic cloves, chopped
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Preparation
Step 1
Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.
Step 2
For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.