"Serve as a side dish or use to top fish, chicken or cooked spaghetti sauce."
Ingredients
2 medium zucchini, sliced
·
2 stalks celery, diagonally sliced
·
1 red pepper, seeded and cut into strips
·
1 yellow pepper, seeded and cut into strips
·
½ green
pepper, seeded and cut into thin strips
·
1 ½ cup broccoli florets, fresh or frozen
·
2 tablespoons olive oil
·
3-4 garlic cloves, sliced
·
¾ cup fresh or 3 tablespoons dried basil leaves
·
1 cup flat-leaf Italian parsley, slightly
chopped
·
1 (15 oz.) can fire-roasted or regular crushed
or diced tomatoes
·
Celtic Sea Salt and pepper to taste
·
Parmesan cheese (post-purification only if
recommended by your health care professional, sprinkle sparingly)
Directions
Prepare all the vegetables.
Heat pan or wok over high heat.
Add olive oil and sliced garlic.
Stir fry 1 to 2 minutes. Add
zucchini, celery, and broccoli while constantly stirring just until the
vegetables soften, approximately 6-7 minutes.
Add the peppers, basil, parsley, salt, pepper, and entire can of
tomatoes. Cover and reduce heat to
medium high for 2-3 minutes.
Remove from heat and sprinkle with parmesan cheese
(post-purification only). Serve as a
side dish or use to top fish, chicken, or cooked and shredded spaghetti
squash.
