Butter-Glazed Summer Vegetables

No ratings yet

Butter-Glazed Summer Vegetables

Butter-Glazed Summer Vegetables
Servings 6


  • 1 tablespoon cooking oil
  • 2 small zucchini thinly bias-sliced (2 cups)
  • 2 small yellow summer squash thinly bias-sliced (2 cups)
  • 2 cups broccoli flowerets
  • 2 teaspoons snipped fresh basil or 3/4 teaspoon dried basil crushed
  • 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 mediu


  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or till crisp-tender. Remove vegetables from the wok.

    Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or till crisp-tender.

    Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just till butter is melted. Serve immediately.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.