Italian Vegetable Stirfry
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 3 yellow squash, cut into wedges
- 2 small zucchini, cut into thick batons
- 2 Lebanese eggplants, cut into thick batons Safeway 1 ea For $1.28 thru 02/09
- 1 red capsicum, sliced
- 1 bunch asparagus, trimmed and cut into 4cm lengths
- 1 red onion, cut into wedges
- 1/3 cup KRAFT Italian Dressing
- steamed rice, to serve
- Combine oil and garlic and toss through the vegetables until well coated.
- Heat a large wok or frying pan over medium-high heat.
- Add vegetable and cook for 6-8 minutes, stirring often, until vegetables are tender.
- Pour over the dressing and heat through for a further 1-2 minutes.
- Serve vegetables with rice.
olive oil, clove garlic, yellow squash, zucchini, lebanese eggplants, red, lengths, red onion, italian dressing, rice
Taken from www.kraftrecipes.com/recipes/italian-vegetable-stirfry-103574.aspx (may not work)