Name: Summer Vegetable Stir-Fry
Yield: 4 Servings
Ingredients: 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided; ½ cup thinly sliced scallions, divided; 1 ½-inch piece peeled ginger, sliced; 1 garlic clove; 7 tablespoons vegetable oil, divided; 2 tablespoons unseasoned rice vinegar; 2 tablespoons sesame seeds; Kosher salt and freshly ground black pepper; 2 cups cooked, cooled wheat berries, farro, or brown rice; 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

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Zach DeSart

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

Recipe notes