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

1. Combine oil and garlic and toss through the vegetables until well coated.
2. Heat a large wok or frying pan over medium-high heat.
3. Add vegetable and cook for 6-8 minutes, stirring often, until vegetables are tender.
4. Pour over the dressing and heat through for a further 1-2 minutes.
5. 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)