Saute of squash bell peppers

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Recipe by: jessica-marie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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