Stir-Fry Veggie Platter

• 3 tablespoons canola oil, divided use
• 4 medium carrots, peeled and thinly sliced
• 2 green bell peppers, seeded and sliced 1/2 inch thick
• 1 medium onion, sliced 1/2 inch thick
• lemon pepper
• 2 medium yellow tomatoes, seeded and chopped
• 2 cups broccoli florets
• 1 lb asparagus, trimmed and cut into 2-inch lengths
• 2 cloves garlic, minced
• 4 portabella mushrooms, stemmed and sliced
• sesame seeds, for garnish
• 4 pita breads, cut in half

1. In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
2. Add carrots, bell pepper and onion.
3. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
4. Remove vegetables to platter.
5. Heat 1 tbsp.
6. oil in wok.
7. Add tomato, broccoli, asparagus and garlic.
8. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
9. Remove vegetables to platter.
10. Heat 1 tbsp.
11. oil in wok.
12. Add mushrooms and season with lemon pepper.
13. Stir-fry until tender, about 2 minutes.
14. Remove mushrooms to platter.
15. Sprinkle vegetables with sesame seeds and serve with pita bread.

canola oil, carrots, green bell peppers, onion, lemon pepper, yellow tomatoes, broccoli florets, lengths, garlic, portabella mushrooms, sesame seeds, pita breads

Taken from www.food.com/recipe/stir-fry-veggie-platter-21097 (may not work)