Sicilian Stir-Fry

1 Tbs coconut oil
2 Tbs dried minced onion
2 large stalks of celery, thinly sliced
16 oz frozen cut green beans
4 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
2 cups sliced mushrooms
2 medium zucchini, sliced
1 red or yellow bell pepper, sliced
1 tsp minced rosemary
1/2 tsp salt
1/4 cup dry red wine
2 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
1 Tbs capers
grated Parmesan cheese, to taste

1) In a large saute pan, briefly warm the oil on medium-high heat. Add the onions, celery, green beans, garlic, and red pepper flakes and stir fry for about 4 minutes; do not brown.
2) Add the mushrooms, zucchini, bell peppers, rosemary and salt and continue to stir fry for 2 to 3 minutes. Stir in the red wine, tomatoes, basil and capers. Continue to stir fry until the vegetables are just tender and have released their juices. Top with Parmesan cheese.

Review: I'm always wary of dishes that don't include a starch (pasta, rice, bulgur, etc) as they're not usually filling. This was, and yummy to boot. It made so much food, I was surprised I fit it into our saute pan (and we have an extra-large one!!). This recipe is definitely a keeper. I also can't wait to start using fresh basil, but I only have small sprouts for now.