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Summer Vegetable Stir-Fry

2 Vidalia onions, peeled and sliced into 1/4-inch-thick rounds
2 small zucchini, cut lengthwise into 1/2-inch wedges
1 red bell pepper, seeded and cut into 1/2-inch strips
1 yellow bell pepper, seeded and cut into 1/2-inch strips
1 large clove garlic, minced
2 tablespoons olive oil
2 teaspoons fresh thyme
Salt and freshly ground pepper

Heat the grill to medium hot.

In a large bowl, toss the onions, zucchini, peppers and garlic with the olive oil. Add thyme and season with salt and pepper. Place the Grill-Top Wok on the grill and add the vegetable mixture. Using tongs, stir and toss the vegetables in the wok until tender, 6 to 8 minutes. Remove wok from grill, and transfer the vegetables to a serving platter. Serves 4 to 6.

Martha Stewart

Thursday, May 25, 2000

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