Butter Glazed Summer Vegetables

1 tablespoon cooking oil
2 cups zucchini sliced into thin coins
2 cups small yellow summer squash, thin sliced coin
2 cups broccoli flowerets
2 teaspoons snipped fresh basil
2 teaspoons snipped fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
1 tablespoon butter

Pour cooking oil into a large skillet or wok and heat over medium-high
heat. Add zucchini and yellow squash to hot oil and stir fry for 3 to 4
minutes or until crisp-tender. Remove vegetables from the wok. Add
broccoli, herbs, salt and pepper. Stir-fry for another 2 to 3 minutes or
until crisp-tender. Return cooked zucchini and yellow squash to pan. Add
tomato and butter and cook just until butter is melted. Serve immediately.

Yield: 4-6 servings
Categories: Vegetables
http://www.thedailyrecipe.com


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