Rainbow pepper saut

Yield: 4 Servings

Measure 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

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@...

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