Name: Summer Vegetable Stir-Fry
Yield: Makes 4 servings
Ingredients: 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided; 1/2 cup thinly sliced scallions, divided; 1 1/2" piece peeled ginger, sliced; 1 garlic clove; 7 tablespoons vegetable oil, divided; 2 tablespoons unseasoned rice vinegar; 2 tablespoons sesame seeds; Kosher salt and freshly ground black pepper; 2 cups cooked, cooled wheat berries, farro, or brown rice; 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

Image may contain Food Lunch Meal Plant Dish Vegetable and Produce

Summer Vegetable Stir-FryZach DeSart

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Recipe information

Yield
Makes 4 servings

Ingredients

3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided

1/2 cup thinly sliced scallions, divided

1 1/2" piece peeled ginger, sliced

1 garlic clove

7 tablespoons vegetable oil, divided

2 tablespoons unseasoned rice vinegar

2 tablespoons sesame seeds

Kosher salt and freshly ground black pepper

2 cups cooked, cooled wheat berries, farro, or brown rice

4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

Preparation

Step 1
Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
Step 2
Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
Step 3
Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Nutrition Per Serving

Per serving: 380 calories

28 g fat

4 g fiber

#### Nutritional analysis provided by Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.
41 Farro Recipes for Salads, Soups, Grain Bowls, and More
All of our favorite ways to cook the nutty, chewy, healthy whole grain.
Olive Oil Is Not the Only Oil You Need
You can put the extra-virgin olive oil away now.