Ingredients
- 1 Zucchini Sliced
- 1 Yellow squash Sliced
- 1 Red bell pepper Sliced
- 1 cup Snap peas
- 1 Small Onion Sliced
- 2 Cloves garlic Minced
- 1 tbsp Olive Oil
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- Salt and pepper To taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic and onion, sauté until fragrant (about 2minutes).
- Add zucchini, squash, bell pepper, and snap peas.
- Stir-fry for 5–7 minutes until vegetables are tender-crisp.
- Drizzle with soy sauce and sesame oil. Stir well.
- Season with salt and pepper. Serve hot over rice or noodles.
Ingredients
- 2 cups Cherry tomatoes Halves
- 1 Large Cucumber Diced
- ½ Red Onion Thinly Sliced
- ¼ Cup Fresh basil leaves Torn
- 1 tbsp Red wine vinegar
- Salt & Pepper to Taste
Instructions
- In a large bowl, combine tomatoes, cucumber, and red onion.
- Drizzle with olive oil and vinegar.
- Toss gently to coat.
- Sprinkle with fresh basil, salt, and pepper.
- Chill for 10 minutes before serving.
