Heat oil in a cast iron skillet over medium flame and sauté
ginger and scallions while stirring for two minutes. Add
orange zest and garlic and mix lightly for about one minute.
Toss in carrots and peppers. Stir so that all veggies come
in contact with the pan at some point and continue
browning.
Leave veggies to cook for one additional minute without
stirring. Place the squash and zucchini in the pan and mix
evenly for one minute. Cover and cook over medium heat
for ten minutes; stir once. Veggies are done when tender.
Remove from flame and let cool for two minutes.