Easy Summer Veggie Stir-fry

Summer Veggie Stir-fry (with a kick)

This morning my neighbor, Diane, brought me some chili peppers she had just picked. An hour or so later my neighbor, Bonnie, gave my husband some squash from her garden. I had some green and yellow beans that I harvested yesterday sitting on my kitchen counter. So, I stir-fried them all together with some corn, lime and pepitas. The combination was shareworthy so here I sit, full stomach (as I just finished devouring this meal) in my backyard on a perfect sunny day with just the right amount of breeze, posting the recipe. Life doesn’t get much better than this!

Summer has always been my favorite time of year. I love the warm summer nights and all of the outdoor activities that come with summertime. Maybe most of all, I enjoy the life cycle of the summer garden. I grew up on a small farm and since then there has been a gratefulness that fills me when I walk amongst a garden full of bloom. I love the smell of tomato vines and lavender. The ladybugs and bumble bees, so vital to the success of the garden are welcome friends. The squash and bean plants, full of flowers promising produce in the coming days, fill me with a sense of satisfaction.

I’ve included a photos of this year’s garden. The squash are getting a late start because I planted way too many giant sun flowers. I love the whimsical feel these giant flowers bring to our backyard though. While waiting for my squash to produce we are lucky to have very gracious neighbors willing to share their crops with us.

Our veggie/sunflower garden

Back to the recipe… It’s delicious! and very easy. Serve as a main course (makes a great lunch) or side dish. If you enjoy it please write a review (below the recipe) as it helps the success of the blog. Thank you!

Summer Veggie Stir-fry (with a kick)

5 from 8 votes
Recipe by Jackie’s Veggie Kitchen Course: sides, dinner, LunchDifficulty: Easy


Prep time


Cooking time




  • 2 summer squash (yellow or zucchini) chopped into 3/4″ pieces

  • 1 cup green beans sliced into 1 to 1.5 inch pieces

  • 2 Tbs. olive oil

  • 2 ears corn (precooked)

  • to taste (the kick) jalapeno chili diced, seeds removed

  • 1 lime

  • 1/4 cup pepitas

  • to taste salt


  • Stir-fry beans and squash in olive oil until tender. I used medium-high heat.
  • Remove corn from cob with knife. Add corn to veggies.
  • And now for the kick!… Add diced jalapenos to taste. I added 1 tablespoon at first then tasted, added a bit more. My Jalapenos were not super hot.
  • Add pepitas and salt to taste.
  • Add juice of 1/2 lime. Save other half to serve on the side

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