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Ingredients
1 lb. asparagus, trimmed
and cut into 1 1/2-inch pieces
2 cups snap peas
2 cups carrots, sliced
into 1 1/2-inch lengths (cut thick pieces in half
lengthwise)
2 cups broccoli florets
4 garlic cloves, thinly
sliced
1/2 cup extra virgin
olive oil
1/3 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Place asparagus, snap
peas, carrots, broccoli and garlic in a bowl. Set
aside. In another small bowl, whisk together the
olive oil, vinegar, basil, oregano, salt and pepper.
Pour mixture over vegetables and gently stir to
coat. Cover bowl with plastic wrap and marinate for
30 minutes, occasionally gently tossing to ensure
all vegetables are coated.
Indoor Stir-Fry
Method
Heat a wok or large
skillet over medium-high heat, then add vegetables
with marinade. Cook, stirring frequently until
vegetables are crisp-tender (about 10-15 minutes).
Serve over rice if
desired.
Outdoor Grill
Method
Heat a gas or charcoal
grill to medium, then place a grill wok over the
fire.
Carefully spoon the
vegetables into the wok (adding carefully will help
prevent flare-ups). Cook, stirring, until the
vegetables are crisp-tender (about 15 minutes).
Serve over rice if
desired. |
