• 3 Tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium yellow summer squash, cut into thin strips
• 2 medium size zucchini, unpeeled and cut into thin strips
• 1 large red pepper, cored, seeded and cut into thin strips
• 1 large green pepper, cored, seeded and cut into thin strips
• 1 tsp oregano
• salt and pepper, to taste
• ½ cup finely crumbled Chevre or Feta cheese
• 1 Tbsp fresh lemon juice

Heat the oil in Wok. Add onion and sauté for 5 minutes. Add the vegetables. Stir until tender about 5 to 7 minutes.

Season the vegetables with the spices.

Quickly stir in the cheese and the lemon juice.

Serve immediately or can serve at room temperature.