Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Red bell pepper, halved and seeded |
| 1 \N | Yellow bell pepper, halved and seeded |
| 1 \N | Green bell pepper, halved and seeded |
| ½ pounds | Small red potatoes, scrubbed and diced |
| ¼ cup | Water |
| ½ cup | Chopped onion |
| 1 cup | Sliced fresh mushrooms, cleaned |
| 1 \N | Garlic clove, minced |
| 1 small | Zucchini squash, diced |
| 1 medium | Tomato, seeded and diced |
| 1 tablespoon | Fresh rosemary |
| 1 tablespoon | Chopped parsley |
| \N \N | Salt to taste |
| \N \N | Freshly ground black pepper to taste |
| 2 tablespoons | Balsamic vinegar |
Place pepper halves in 2-quart rectabgular dish. Cover with vented plastic wrap and microwave on high 3 minutes; drain peppers.
Place potatoes in a 4-cup glass measure with water. Cover with vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes; or until almost done. Drain water; add mushrooms, onion and garlic. Re-cover and microwave on high 3 minutes; drain liquid.
Add squash and tomato; combine. Add rosemary, parsley, salt, pepper and vinegar; toss. Fill pepper halves with mixture; cover with vented plastic wrap. Redistributing midway through cooking, microwave on high 5 minutes, or until heated through.
Nutrient data per serving: 69 calories; 2 grams protein; 1 gram fat (2% total calories); 15 grams carbohydrates; 3 grams dietary fiber; no cholesterol; 186 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95