Stir Fry Vegetable Medley

Serves: 5
Total Calories: 50


1 cup yellow crookneck squash cut into bite sized pieces
1 cup carrot cut into strips
1 cup chopped green pepper
1/2 cup sliced shallot
1 tablespoon organic extra virgin olive oil
1/4 cup chopped parsley or other green herb such as basil, oregano, or cilantro
freshly ground black pepper


In a large wok, lightly sauté chopped vegetables until tender. Add chopped parsley or other green herb and pepper. Note : You can add 1 cup fresh tomatoes or 1 large roasted red bell pepper if you have another color juice for breakfast.

Nutritional Facts:

Serves: 5
Total Calories: 50
Calories from Fat: 24

This Stir Fry Vegetable Medley recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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