Recipe for Butter Glazed Summer Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl cooking oil
2 sm zucchini, thinly bias-sliced (2 cups)
2 sm yellow summer squash, thinly bias-sliced (2 cups)
2 cup broccoli flowerets
2 tsp snipped fresh basil or 3/4 teaspoon
dried basil, crushed
2 tsp snipped fresh oregano or 3/4 teaspoon
dried oregano, crushed
1/4 tsp salt
1/8 tsp pepper
1 med tomato, chopped
Instructions:
Instructions: Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or till crisp-tender. Remove vegetables from the wok.

Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or till crisp-tender. Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just until butter is melted. Serve immediately.

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