- 2 teaspoons O Organics Extra Virgin Olive Oil
- 1/2 cup bulgur
- 2 teaspoons sesame seeds
- 1 clove garlic, minced or pressed
- 1/4 cup sliced green onions (including tops)
- 1 carrot, peeled and thinly sliced
- 1 small zucchini ends trimmed, thinly sliced
- 1 small crookneck squash, ends trimmed, thinly sliced
- 1/8 pound mushrooms, thinly sliced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1 cup broccoli florets
- 1/2 cup O Organics Shredded Monterey Jack Cheese
- Lemon wedges
- Salt and pepper
- Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat. Add bulgur, sesame seeds, garlic, and onions; cook, stirring, for 2 minutes. Add carrots and cook, stirring, until sesame seeds are lightly toasted, about 2 minutes. Add zucchini, crookneck squash, and mushrooms and continue to cook for 1 more minute.
- Add basil, marjoram, oregano, and 1 cup water; reduce heat, cover and simmer for 5 minutes. Add broccoli and cook, covered, until liquid is absorbed, about 5 more minutes.
- Transfer to a serving dish. Sprinkle with cheese. Serve with lemon wedges, salt, and pepper to taste.