Pepper Medley

• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 zucchini squash, sliced lengthwise
• 2 carrots, julienned
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan
• salt and freshly ground black pepper to taste

Slice peppers into long, thin strips. Cut zucchini in half; then slice lengthwise into thin strips. Peel and julienne carrots.

Heat a wok or skillet over medium heat. Add olive oil, peppers, zucchini and carrots. Stirfry vegetables just until crisp-tender. Add garlic, salt and pepper. Stirfry an additional 1 minute. Transfer mixture to serving platter. Sprinkle with Parmesan and serve.

Recipe serves 4.