ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
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



bottom navigation bar Terms of Use  Privacy Policy