| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Side dish, Taste of ho, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Red onion; chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
md |
Yellow summer squash; sliced |
| 1 |
md |
Zucchini; sliced |
| 1/2 |
c |
Fresh mushrooms; sliced |
| 1 |
|
Tomato; cut into wedges |
| 1/4 |
c |
Celery; chopped |
| 1/2 |
ts |
Lemon juice |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dill weed |
| 1/4 |
ts |
Italian seasoning |
| 1/8 |
ts |
Fennel seed |
| 1/8 |
ts |
Pepper |
|
|
Squash; sliced |
INSTRUCTIONS
In a large skillet coated with nonstick cooking spray, saute onion and
garlic until softened. Add remaining ingredients; mix well. Cover and cook
over medium heat for 5-7 minutes or until vegetables are tender. Yield: 6
servings. Diabetic Exchanges: One 1/2-cup serving equals 1 vegetable; also,
19 calories, 8 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein,
trace fat.
Recipe by: Taste of Home Aug/Sept '97
Posted to MC-Recipe Digest V1 #772 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Sep 5, 1997
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”