| 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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