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Recently I went to the Highland Ranch Town Center Farmer’s Market, http://www.denverfarmersmarket.com/locations.htm, a dangerous place to be when you are hungry. My daughter, Megan, and son-in-law, Christian, and I strolled through the market sampling and buying more than we really needed.  However, the wonderful dishes that came from the veggies and fruit were summer delicious! There is nothing in the world like fresh vegetables and fruits.

We bought a squash new to us, a round, globe squash. I asked the vendor how she cooks the squash and one of her suggestions was a Vegetable Stir Fry. I also decided to throw in a chopped Japanese Eggplant.   I tried, I liked, I shared.  Enjoy!

Summer Vegetable Stir Fry

SUMMER VEGGIE STIR FRY

Chopped yellow squash, globe squash, zucchini, eggplant (optional), peppers (bell, Anaheim or whatever you like), onion, garlic, fresh sweet corn, fresh tomatoes, herbs of your choice (I used a blend of thyme, oregano, marjoram, rosemary, and basil), salt & pepper.

Vegetables for Summer Stir Fry

Saute the onions, peppers and garlic in about 1-2 tablespoons of olive oil.  When softened, add the chopped squash, eggplant, peppers and seasoning. When the squash is beginning to soften, add cut cooked fresh sweet corn and 1-2 chopped fresh tomatoes. Continue to cook/stir until all vegetables are cooked to your liking.

I made a large batch and had leftovers for 2 days. It seemed to get better every day, just like a wonderful batch of soup.

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