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Saute of squash & bell peppers

Yield: 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

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