Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red bell pepper, halved and
-seeded
1 Yellow bell pepper, halved
-and seeded
1 Green bell pepper, halved
-and seeded
1/2 lb Small red potatoes, scrubbed
-and diced
1/4 c Water
1/2 c Chopped onion
1 c Sliced fresh mushrooms,
-cleaned
1 Garlic clove, minced
1 sm Zucchini squash, diced
1 md Tomato, seeded and diced
1 tb Fresh rosemary
1 tb Chopped parsley
Salt to taste
Freshly ground black pepper
-to taste
2 tb 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

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