Lemon-pepper vegetables

Yield: 1 servings

Measure Ingredient
1 cup 1/4-inch slices yellow squash (about I medium)
1 small Red bell pepper; cut into inch strips
⅓ cup Diagonal slices celery (about I small stalk)
1 cup L-inch pieces green onions with tops (about 3) I teaspoon vegetable oil I tablespoon lemon juice
¼ teaspoon Lemon pepper
4 ounces Chinese pea pods ~

Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over medium-high heat about 2 minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about I minute, stirring frequently, until pea pods are hot.

6 servings.

Microwave Directions: Mix all ingredients except pea pods in 1½-quart microwavable casserole. Cover tightly and microwave on high 3 minutes. Stir in pea pods. Cover tightly and micro wave I to 3 minutes or until pea pods are hot * I package (6 ounces) frozen Chinese pea pods, thawed, can be substituted for the fresh pea pods.

From the files of Al Rice, North Pole Alaska. Feb 1994

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