My husband put together a fabulous heavy-on-the-vegetables dish, and we had many extra vegetables, so I played around with what was left, and what wasn’t going to last much longer and this is what I came up with for one of our holiday dinners last month.
I heated up a wok with olive oil until hot. I would have preferred the carrots to be a bit thinner and longer, but with my daughter cutting them, she did them her way. They still tasted good. I threw in the rest of the snap peas, and then what was left of the grape tomatoes. I sprinkled in some lemon pepper and some chopped scallions to finish it off. 10/10 would make again.
Dinner included roast beef with gravy, potato slices roasted in olive oil, balsamic vinegar, rosemary, and basil, the above vegetables, and sliced challah bread.