| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Sweet red pepper |
| 1 |
|
Sweet green pepper |
| 1 |
|
Sweet yellow pepper |
| 2 |
ts |
Vegetable oil |
| 1/4 |
c |
Tomato juice |
| 1 |
ts |
Cider vinegar |
| 1/4 |
ts |
Caraway seeds |
| 1 |
|
Garlic clove, minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Green onion, finely chop |
INSTRUCTIONS
Halve peppers lengthwise; slice into thin strips.
In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and
pepper. Cook, stirring often, for 3-5 minutes or until vegetables are
tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle
green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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