1 cup thinly sliced leeks
1 cup gallant carrots
1 tbsp. snipped fresh oregano or 1/4 tsp. dried oregano, crushed
2 cups broccoli flowerets
1 clove garlic, minced
2 cups yellow summer squash, cut into small wedges
1 to 2 tbsp. olive oil or cooking oil
Lemon wedges
1/2 tsp. sesame oil
Fresh basil

Coat large skillet or wok with oil. Add broccoli and squash; stir fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside. Add 1 tablespoon olive oil and the sesame oil to wok. Add carrots, broccoli and squash; stir-fry 3 to 4 minutes or until vegetables are crisp tender, adding remaining oil if necessary. Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired.
Makes 4 side dish servings.