Mediterranean Summer Vegetable Stir-Fry.

Summer vegetables are at the peak of their season and markets are filled with eggplants, zucchini, red bell peppers. I’m always tempted to buy them all at once, but I want to use them immediately. My answer is to use them in a stir-fry. This is a colorful vegetarian meal.

Artichokes hearts and olive oil bring a taste of the Mediterranean to the summer vegetables. A light tomato sauce finishes the dish to make a perfect topping for angel hair pasta.

Helpful Hints

n For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. Then, you won’t have to look at the recipe after you start to cook.

n Make sure your wok or skillet is very hot before adding the ingredients.

Countdown

n Place water for pasta on to boil.

n Prepare vegetables and stir-fry.

n Cook pasta and serve.

Shopping List

To buy: 1 small bunch fresh basil, 1 medium eggplant, 1 small zucchini, 1 small red bell pepper, 1 jar canned artichoke hearts, 1 package whole wheat thin spaghetti, 1 can reduced-sodium crushed tomatoes, 1 bottle minced garlic, 1 bottle cayenne pepper, 1 small piece Parmesan cheese, 1 can olive oil spray.

Staples: olive oil, onion, salt and black peppercorns.