Saute of squash and bell peppers

 
                      SAUTE OF SQUASH AND BELL PEPPERS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Holiday
                 Side dish                        Vt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
  
 
 
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