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Saute of squash and bell peppers
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| Artist: |
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| Categories: |
Herbs & Spices, Peppers, Side-dishes, Squash, Vegetables, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Onion | | 3
| med | Yellow summer squash or | | | -payypan squash | | 3
| med | Zucchini | | 2
| tbsp | Olive oil | | 1
| large | Red bell pepper, julienned | | 1
| large | Green bell pepper, julienned | | 1
| tsp | Dried oregano | | | Salt and pepper to taste | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | Cut onion into thin wedges no more than ?inch wide. | | 2 | Set aside. | | 3 | Trim ends off yellow squash and zucchini. | | 4 | Stand them on end and cut off peel in wide even slices. | | 5 | Reserve cores for another use. | | 6 | Julienne peel. | | 7 | heat ol in a large saute pan over medium heat. | | 8 | Saute onon 5 minutes. | | 9 | Add squash, zucchini and bell peppers. | | 10 | Increase heat to medium-high, and stirfry 5 to 7 minutes, until egetables are crisp-tender. | | 11 | season with oregano, salt and pepper. | | 12 | Stir in lemon juice. | | 13 | Serve hot or at room temperature. | | 14 | Serves 8. | | 15 | per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0 chol; 3 mg sod; 2 g fiber; vegan |
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