Rainbow pepper saut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet red pepper | |
| 1 | Sweet green pepper | |
| 1 | Sweet yellow pepper | |
| 2 | teaspoons | Vegetable oil |
| ¼ | cup | Tomato juice |
| 1 | teaspoon | Cider vinegar |
| ¼ | teaspoon | Caraway seeds |
| 1 | Garlic clove, minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Green onion, finely chop | |
Directions
Halve peppers lengthwise; slice into thin strips.
In large nonstick skillet, heat oil over high heat; cook peppers, stirring, for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@...