Saute of squash & bell peppers

Yield: 8 Servings

Measure Ingredient
1 medium Onion
3 mediums Yellow summer squash or payypan squash
3 mediums Zucchini
2 tablespoons Olive oil
1 large Red bell pepper; julienned
1 large Green bell pepper; julienned
1 teaspoon Dried oregano
\N \N Salt and pepper to taste
1 tablespoon Lemon juice

Cut onion into thin wedges no more than ¼ inch wide.

Set aside. Trim ends off yellow squash and zucchini.

Stand them on end and cut off peel in wide even slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute onon 5 minutes.

Add squash, zucchini and bell peppers.

Increase heat to medium-high, and stirfry 5 to 7 minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0 chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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