Garden Stir-Fry - cooking recipe

Ingredients

3 yellow squash, peeled and sliced
1 red bell pepper, cored and sliced
1 medium onion, peeled and sliced
1/3 c. extra virgin olive oil
2 cloves fresh garlic, crushed
2 zucchini squash, peeled and sliced
1 green bell pepper, cored and sliced
2 Tbsp. red wine vinegar
1 tsp. oregano
2 Tbsp. fresh cilantro (optional)

Preparation

Prepare the vegetables and drain them on paper towel to remove excess moisture.
Heat the olive oil and garlic in a wok or deep skillet just until the garlic is golden. Add the vegetables all at once, turning frequently, until tender but not soft, about 5 minutes.
Add the red wine vinegar, oregano and cilantro.
Toss quickly.
Remove from the skillet and serve at once.
May be served as a side dish or over pasta or rice. Makes 4 servings.