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As summer unfolds, gardens burst with a colorful array of fresh vegetables that beckon home cooks to create wholesome dishes. Among these delightful options, the vibrant summer garden vegetable stir-fry stands out as a quintessential summer recipe—a dish that not only showcases the season's bounty but also provides a healthy and nutritious choice for any meal. This vibrant medley of red, yellow, and green vegetables is not just a feast for the eyes; it delivers a punch of flavor and essential nutrients, making it a perfect addition to your culinary repertoire.

Summer Garden Vegetable Stir-Fry

Discover the joy of summer cooking with a vibrant garden vegetable stir-fry! This colorful dish showcases fresh, seasonal veggies like bell peppers, zucchini, cherry tomatoes, and broccoli, all bursting with flavor and nutrients. Learn how to effortlessly prepare this quick and healthy meal, from selecting ingredients to mastering cooking techniques. Perfect for busy weeknights or lazy afternoons, elevate your culinary skills and enjoy the delicious taste of summer harvest!
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Ingredients
  

1 cup red bell pepper, sliced

1 cup yellow bell pepper, sliced

1 cup green bell pepper, sliced

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup snap peas, trimmed

1 cup broccoli florets

2 cloves garlic, minced

1-inch piece of fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon honey (or substitute maple syrup for a vegan option)

Salt and freshly cracked pepper to taste

2 teaspoons sesame seeds (optional, for garnish)

Fresh basil or cilantro, for garnish (optional)

Instructions
 

Prep the Vegetables: Begin by thoroughly washing all vegetables. Slice the red, yellow, and green bell peppers, and cut the zucchini into half-moons. Halve the cherry tomatoes and trim the snap peas. Place each type of vegetable into separate bowls for easy access while cooking.

    Make the Sauce: In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, and honey (or maple syrup). Whisk the mixture vigorously until it is well blended and all ingredients are combined. Set the sauce aside for later use.

      Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté these aromatics for about 30 seconds until they become fragrant, but be careful to avoid burning them.

        Cook the Vegetables: Add the broccoli florets and trimmed snap peas to the hot skillet. Stir-fry for approximately 3 minutes. Next, introduce the sliced bell peppers and zucchini to the mix. Continue to stir-fry for an additional 3-4 minutes, until the vegetables have softened slightly while maintaining a crisp texture.

          Add the Sauce and Tomatoes: Pour the prepared sauce over the stir-fried vegetables, ensuring an even coating. Gently fold in the halved cherry tomatoes. Toss all ingredients together thoroughly, cooking for another 2 minutes until the tomatoes soften just a bit without losing their shape.

            Season and Garnish: Taste the stir-fry and adjust seasoning with salt and freshly cracked pepper as needed. Remove the skillet from heat, then sprinkle the dish with sesame seeds and freshly chopped basil or cilantro for a burst of flavor and color.

              Serve and Enjoy: Serve this vibrant stir-fry warm, whether over a bed of fluffy rice, nutrient-dense quinoa, or on its own as a light and healthy meal.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings