This lovely summer vegetable stir fry works with just about any kind of veggie you can shred in a food processor. I used butternut squash, zucchini, eggplant, asparagus, and bell peppers. You can also cut the recipe in half or even down to a quarter; it is very adaptable.

• 1 large onion chopped
• 4 cloves garlic, diced
• 4 Tablespoons unrefined coconut oil, divided use
• 10 cups shredded fresh vegetables
• 2 limes, zest and juice
• 2 teaspoons salt (I prefer Kosher for this recipe, but any kind will do)
• 1/2 – 1 teaspoon black pepper
• 1 teaspoon cumin
• 2 sprigs fresh rosemary (optional, but it’s yummy!)

In a large, non-stick skillet, melt 1 Tablespoon of the coconut oil over high heat, then sauté the garlic, onion, and the rosemary sprigs if you are using them. Leave the sprigs whole, it is easier to remove at the end.

When the onions start turning brown, push them to one side of the pan and add 2 more Tablespoons of coconut oil. When that oil has melted, add shredded veggies. Using a long handled non-stick spoon or spatula, gently stir and turn over, to thoroughly coat the veggies with coconut oil. Continue turning the veggies over and over and stir frying them for 5-7 minutes. After about 5 minutes, add the seasonings – salt, pepper, and cumin.  Fry 2-3 minutes more and and taste test. The veggies should be tender but not mushy. Fry until you are satisfied with the texture. Add the lime zest and juice, stir to combine.

Clear an opening in the middle of the pan and add the last Tablespoon of coconut oil. Melt the oil and stir to mix it into the cooked veggies.  You may decide to skip or reduce this last addition of oil, but I found it freshens the coconut flavor to add a little at the end.

Serve immediately!

Makes 8-10 cups of cooked veggies

Originally, I thought I’d add in a package of coleslaw (chopped cabbage and carrots) and some frozen green peas, but I didn’t have room in the pan and it tasted great without those items.