Saute of squash & bell peppers

8 Servings

Ingredients

QuantityIngredient
1mediumOnion
3mediumsYellow summer squash or payypan squash
3mediumsZucchini
2tablespoonsOlive oil
1largeRed bell pepper; julienned
1largeGreen bell pepper; julienned
1teaspoonDried oregano
Salt and pepper to taste
1tablespoonLemon juice

Directions

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