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Summertime Vegetarian Stir Fry

Hi Everyone!

Today is a special treat that I am excited to share with you!  I’ve signed up for the Bay Area Food Blogger’s Farmer’s Market Dinner Party! What does that mean? It means that myself along with some local food bloggers are going to share with you recipes using fresh produce from the Farmers Market. My group was assigned Vegetarian Entree. There were so many recipes that I wanted to make, but I decided on making a simple, wonderful, healthy Summertime Vegetarian Stir Fry.

This stir fry is so fresh, light and has they perfect blend of vegetables and herbs. It’s not your typical Chinese stir fry but more of an Italian style. It’s made with onions, sweet Italian peppers, zucchini, corn, tomatoes, parsley and basil. I served it on a bed of brown rice, but honestly it would be great tossed in pasta, on top of quinoa or simply just as a side dish.

I have to tell you, which kind of surprised me, but I loved the corn in this dish. Actually the corn and the tomatoes. But in all honesty all of the ingredients went so well together. Normally you top a stir fry with a sauce, but I really wanted to enjoy the flavors of my vegetables since this is the time of year they taste best.  really, nothing beats them!

Summertime Vegetarian Stir Fry
Prep time
Cook time
Total time
A light, summery Italian stir fry made with sweet Italian peppers, zucchini, corn, tomatoes and flavored with fresh parsley and basil.
Serves: 4 servings
  • 1 tbsp. olive oil
  • 1 clove garlic minced
  • ½ cup onion, sliced thin
  • 1 cup zucchini, sliced thin
  • 1 cup sweet Italian peppers, sliced thin, cut into rings or diced
  • 1 ear corn, husked
  • 5 basil leaves, sliced thin
  • 1 cup tomatoes, diced
  • ¼ cup parsley, torn
  • 2 cups brown rice, cooked
  1. In a large skillet add olive oil, garlic, onions, zucchini and peppers. Cook until slightly tender, about 5 minutes. Add corn and basil, cook until tender about 5 more minutes. Stir in tomatoes and parsley and cook until just warmed.
  2. Divide rice and vegetables between 4 plates.
Calories per serving: 179, Fat: 4.8, Cholesterol: 0, Sodium: 9, Potassium: 341, Carbs: 32, Fiber: 4, Sugar: 2, Protein: 4
Nutrition Information
Serving size: ¼ of the recipe

I just love the summer time and the Farmers Market is one of my favorite weekend stops! Make sure you stop at yours before the summer is over, you won’t regret it.

Be sure to check out the other Farmers Market entrees!



Salad:  Blistered Tomato, Corn, and Arugula Salad by OMG! Yummy


Side:  Summertime Vegetarian Stir Fry – Peanut Butter and Peppers

Entrée: Eggplant Pesto Parmesan Casserole by The Wimpy Vegetarian 


Striped Heirloom Tomato Spice Cake by Zebot’s Kitchen

Peachy Keen Ice Cream Sandwiches by Fork and Swoon

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