Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini | 2 (cut into long stripes) |
| Red bell pepper (Capsicum) | 2 (de-seeded and cut into stripes) |
| Onion | 1 (thinly sliced) |
| Garlic | 3 cloves (finely chopped) |
| Fresh thyme leaves | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Red chili flakes | 1 teaspoon |
| Extra virgin olive oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Instructions
-
Begin by washing, drying, and slicing the zucchinis and bell peppers into long, elegant stripes, then set them aside for later use.
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Heat the extra virgin olive oil in a wok over medium heat. Once hot, add the finely chopped garlic and sauté until it achieves a delightful golden hue, releasing its aromatic essence into the oil.
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Introduce the thinly sliced onion to the wok and sauté until it turns translucent, infusing the oil with its sweet flavor.
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Next, add the prepared zucchini and red bell pepper stripes. Season them generously with salt and give them a quick flash fry for about one minute, allowing the vegetables to retain their crispness.
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Sprinkle in the fresh thyme, dried oregano, and red chili flakes. Sauté for another minute, letting the flavors meld together beautifully before switching off the heat.
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For an extra touch of flavor, consider adding your favorite herbs. Serve this vibrant Zucchini and Bell Pepper Stir Fry alongside a warm bowl of beetroot soup for a light yet nutritious weeknight dinner that will delight your taste buds.
Enjoy this simple yet delicious dish that captures the essence of healthy eating!