| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
Vegetables |
5 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Sliced onion, separated into rings |
| 1 |
c |
Red bell pepper strips |
| 2 |
|
Cloves garlic, minced |
| 1 3/4 |
c |
Sliced yellow squash |
| 1 3/4 |
c |
Sliced zucchini |
| 1 |
c |
Chopped unpeeled plum tomato |
| 1 |
tb |
Julienne-cut fresh basil |
| 1/2 |
ts |
Lemon pepper |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell
pepper, and garlic; stir-fry 2 minutes. Add squash and zucchini; stir-fry 3
minutes or until vegetables are crisp-tender. Add tomato and next 3
ingredients; cook 1 minute or until thoroughly heated. Remove from heat;
sprinkle with cheese. Yield; 5 servings (serving size: 1 cup).
Per serving: 67 Calories; 3g Fat (34% calories from fat); 3g Protein; 9g
Carbohydrate; 2mg Cholesterol; 184mg Sodium
Serving Ideas : Serve immediately.
NOTES : Serve this vegetable medley from Patty Minami, of Reedley,
California, either on the side or over pasta for a meatless main dish.
Recipe by: Cooking Light, May 1994, page 132
Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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