Saute of squash and bell peppers


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Recipe by: darrel

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Preparation Time:
10 Min
Serves:
8
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 md Onion 1 lg Red bell pepper; julienned
3 md Yellow summer squash or 1 lg Green bell pepper; julienned
-payypan squash 1 ts Dried oregano
3 md Zucchini Salt and pepper to taste
2 tb Olive oil 1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 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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