Peppers and squash
6 Servings
Ingredients
| Quantity | 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 | Tomatoes, cut up | |
| 1 | dash | Pepper |
| 1 | teaspoon | Vinegar or lemon juice |
Directions
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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