Peppers and squash

Yield: 6 Servings

Measure Ingredient
⅛ cup Olive oil
2 mediums Green peppers, cut into 1-inch squares
1 medium Yellow zucchini, cut into 1-inch cubes
1 medium Green zucchini, cut into 1-inch cubes
1 tablespoon Capers
½ teaspoon Sugar
¼ teaspoon Oregano leaves
¼ teaspoon Basil leaves
¼ teaspoon Salt
2 \N Tomatoes, cut up
1 dash Pepper
1 teaspoon Vinegar or lemon juice

In a medium skillet, cook green peppers and squash in oil for 5 minutes or until tender. Add remaining ingredients; mix lightly. Simmer, covered, 5 minutes or until tender.

NUTRITIONAL INFORMATION PER SERVING 110 Calories; 2g Protein; 7g Carbohydrate; 9g Fat;

99 mg Sodium

Posted to Recipe Page 06 Oct 96

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