Peppers And Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1/8 | c | Olive oil |
| 2 | Green peppers, cut into | |
| 1-inch squares | ||
| 1 | Yellow zucchini, cut into | |
| 1-inch cubes | ||
| 1 | Green zucchini, cut into | |
| 1 | T | Capers |
| 1/2 | t | Sugar |
| 1/4 | t | Oregano leaves |
| 1/4 | t | Basil leaves |
| 1/4 | t | Salt |
| 2 | Tomatoes, cut up | |
| 1 | ds | Pepper |
| 1 | t | Vinegar or lemon juice |
INSTRUCTIONS
In a medium skillet, cook green peppers and squash in oil for 5 minutes or until tender. Add remaining ingredients; mix lightly. Simmer, covered, 5 minutes or until tender. NUTRITIONAL INFORMATION PER SERVING 110 Calories; 2g Protein; 7g Carbohydrate; 9g Fat; 99 mg Sodium Posted to Recipe Page 06 Oct 96
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 248.8mg
Potassium: 214.7mg
Carbohydrates: 5.4g
Fiber: 1.5g
Sugar: 3.1g
Protein: <1g