Friends introduced us to this easy and fabulous summer veggie dish while we were on vacation. Thanks!
Preparation level: Adult supervision — hot surfaces/sharp edges involved
Put the broccoli and carrots into one dish, the peppers, mushrooms, baby corn and snow peas into another, and the baby tomatoes into a third bowl and pour approximately 1/3 of the salad dressing in each bowl. (They cook at different rates so keep them separated before hand.) Stir until veggies are coated with salad dressing.
Heat a barbeque veggie wok (it's a pan with holes in the bottom for BBQ grilling) to medium-high heat and add broccoli and carrots. Cook for 5 minutes, stirring often, or until tender-crisp, then add the mushrooms, peppers, baby corn and snow peas. Continue to cook for 3-5 minutes. Add cherry tomatoes and cook for another minute or two, stirring regularly. Serve and enjoy!
Option: I love to use what's fresh from the garden or market but for a quicker version, these can be made with a package of fresh stir-fry mix veggies from the grocery store. If you're not comfortable on the grill or it's not grilling weather, these can also be made in a wok or large frypan on the stovetop. Spray the pan with a little olive oil to keep from sticking.