| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Holiday, Side dish, Vt |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 3 |
md |
Yellow summer squash or payypan squash |
| 3 |
md |
Zucchini |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Red bell pepper; julienned |
| 1 |
lg |
Green bell pepper; julienned |
| 1 |
ts |
Dried oregano |
|
|
Salt and pepper to taste |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even slices. Reserve cores for
another use. Julienne peel.
Heat ol in a large saute pan over medium heat. Saute onon 5 minutes. Add
squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7 minutes, until egetables
are crisp-tender.
Season with oregano, salt and pepper. Stir in lemon juice. Serve hot or at
room temperature. Serves 8.
Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0 chol; 3 mg sod; 2 g
fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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