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As the sun shines brighter and temperatures rise, there's nothing quite like a vibrant summer garden vegetable stir-fry to celebrate the season's bounty. This dish not only showcases the freshest produce but also offers a delightful way to enjoy a medley of vegetables bursting with color and flavor. The appeal of incorporating seasonal vegetables into your meals cannot be overstated; they are often more nutritious, flavorful, and environmentally friendly. With each bite, you can taste the essence of summer, making this dish a perfect choice for warm-weather dining.

Summer Garden Vegetable Stir-Fry

Celebrate summer with a vibrant garden vegetable stir-fry that highlights the season's freshest produce. This quick and nutritious dish is versatile, perfect for any dietary preference, and adapts easily to whatever veggies you have on hand. Packed with colorful ingredients like bell peppers, zucchini, cherry tomatoes, and broccoli, it's a feast for the senses. Enjoy the health benefits and bright flavors of summer with this delightful meal that's perfect for busy weeknights or casual gatherings.
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Ingredients
  

1 cup bell peppers, sliced (red, yellow, and green for color)

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup snap peas, trimmed

1 cup broccoli florets

2 cloves garlic, minced

1-inch piece of ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon honey (or maple syrup for a vegan option)

Salt and pepper to taste

2 teaspoons sesame seeds (optional, for garnish)

Fresh basil or cilantro, for garnish (optional)

Instructions
 

Prep the Vegetables: Wash and slice all your vegetables as noted in the ingredients list. Keep them in separate bowls for easy access during cooking.

    Make the Sauce: In a small bowl, combine the soy sauce, sesame oil, rice vinegar, and honey. Whisk well to combine and set aside.

      Heat the Oil: In a large skillet or wok, heat olive oil over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.

        Cook the Vegetables: Add broccoli florets and snap peas to the hot skillet. Stir-fry for about 3 minutes, then add the sliced bell peppers and zucchini. Continue to stir-fry for another 3-4 minutes until the vegetables begin to soften but still remain crisp.

          Add the Sauce and Tomatoes: Pour the sauce over the vegetables, then add the halved cherry tomatoes. Toss everything together to ensure the sauce evenly coats all the vegetables. Cook for an additional 2 minutes until the tomatoes are slightly softened.

            Season and Garnish: Taste and season with salt and pepper if needed. Remove from heat and sprinkle with sesame seeds, and garnish with fresh basil or cilantro, if desired.

              Serve and Enjoy: Serve the colorful stir-fry warm over rice, quinoa, or on its own as a light and nutritious dish.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings