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Garden Saute #2


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Vegetables

Ingredients:

  • 2 ts Vegetable oil
  • 1 c Sliced onion, separated into rings
  • 1 c Red bell pepper strips
  • 2 Cloves garlic, minced
  • 1 3/4 c Sliced yellow squash
  • 1 3/4 c Sliced zucchini
  • 1 c Chopped unpeeled plum tomato
  • 1 tb Julienne-cut fresh basil
  • 1/2 ts Lemon pepper
  • 1/4 ts Salt
  • 2 tb Grated Parmesan cheese

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; stir-fry 2 minutes. Add squash and zucchini; stir-fry 3 minutes or until vegetables are crisp-tender. Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with cheese. Yield; 5 servings (serving size: 1 cup).
 
Per serving: 67 Calories; 3g Fat (34% calories from fat); 3g Protein; 9g Carbohydrate; 2mg Cholesterol; 184mg Sodium
 
Serving Ideas : Serve immediately.
 
NOTES : Serve this vegetable medley from Patty Minami, of Reedley, California, either on the side or over pasta for a meatless main dish.
 
Recipe by: Cooking Light, May 1994, page 132
 
Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.