| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | ts | Olive oil |
| 1 | lb | Yellow summer squash; thinly sliced |
| 1/2 | c | Chopped scallions |
| 1/4 | Chili pepper; seeded and finely chopped (or to taste) | |
| 2 | tb | Fresh basil or 3/4 teaspoon dried |
| 1 1/2 | ts | Water |
| 1 | ts | Mixed peppercorns; crushed |
INSTRUCTIONS
(Quick and Healthy Cooking) In a 10 inch skillet, warm the oil over medium heat. Add the squash, scallions, chili peppers, basil, water and peppercorns, and sauté, stirring constantly, until vegetables are tender, 5 to 6 minutes. 4 servings, 29 calories per serving. Posted to EAT-L Digest by Al & Diane Johnson <[email protected]> on Aug 29, 1997
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