| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1/8 |
c |
Olive oil |
| 2 |
md |
Green peppers, cut into 1-inch squares |
| 1 |
md |
Yellow zucchini, cut into 1-inch cubes |
| 1 |
md |
Green zucchini, cut into 1-inch cubes |
| 1 |
tb |
Capers |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Oregano leaves |
| 1/4 |
ts |
Basil leaves |
| 1/4 |
ts |
Salt |
| 2 |
|
Tomatoes, cut up |
| 1 |
ds |
Pepper |
| 1 |
ts |
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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