Go Back
As the sun shines brighter and the days grow longer, summer cooking becomes a celebration of fresh, seasonal ingredients. The bounty of summer gardens offers a vibrant array of vegetables, each bursting with flavor and nutrients. Among the myriad ways to enjoy this seasonal produce, stir-frying stands out as a quick, healthy, and visually appealing cooking method.

Summer Garden Vegetable Stir-Fry

Celebrate the flavors of summer with this delightful Vibrant Summer Garden Vegetable Stir-Fry recipe. Packed with colorful vegetables like bell peppers, zucchini, and cherry tomatoes, this dish is not only visually appealing but also bursting with nutrients. Learn how to stir-fry your veggies to perfection while retaining their natural flavors and crunch. This versatile recipe is perfect for a quick weeknight dinner or as a standout dish for entertaining. Enjoy a healthy and delicious meal that showcases seasonal produce!
Print Recipe Pin Recipe

Ingredients
  

1 cup bell peppers, sliced (a mix of red, yellow, and green for a colorful dish)

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup snap peas, trimmed and rinsed

1 cup broccoli florets, cut into bite-sized pieces

2 cloves garlic, minced

1-inch piece of ginger, freshly grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon honey (or substitute with maple syrup for a vegan-friendly option)

Salt and pepper to taste

2 teaspoons sesame seeds (optional, for garnish)

Fresh basil or cilantro leaves, for garnish (optional)

Instructions
 

Prep the Vegetables: Start by washing all your vegetables thoroughly. Slice the bell peppers, zucchini, and halve the cherry tomatoes. Keep the prepared veggies in separate bowls to streamline your cooking process.

    Make the Sauce: In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, and honey (or maple syrup). Whisk the mixture until all ingredients are well integrated, then set aside for later use.

      Heat the Oil: Place a large skillet or wok over medium-high heat. Add the olive oil and allow it to heat until shimmering. Once hot, add the minced garlic and freshly grated ginger, sautéing for about 30 seconds until fragrant but not browned—watch closely to prevent burning.

        Cook the Vegetables: Add the broccoli florets and snap peas to the skillet, and stir-fry for approximately 3 minutes. Next, introduce the sliced bell peppers and zucchini to the pan. Continue stir-frying for another 3-4 minutes, ensuring the vegetables soften slightly while retaining their crisp texture.

          Add the Sauce and Tomatoes: Pour the sauce over the sautéed vegetables, followed by the halved cherry tomatoes. Toss all ingredients together to ensure an even coating of the sauce. Cook for an additional 2 minutes until the tomatoes begin to soften.

            Season and Garnish: Taste the stir-fry and adjust seasoning with salt and pepper as needed. Once satisfied with the flavor, remove the skillet from heat. Drizzle with sesame seeds and garnish with fresh basil or cilantro leaves for an aromatic touch, if desired.

              Serve and Enjoy: Dish out the vibrant stir-fry while warm, either over a bed of rice or quinoa, or as a standalone light meal bursting with flavor.

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