Vegetable confetti

Yield: 2 servings

Ingredients:

1 sm Zucchini shredded 1 sm Onion sliced thin
1 sm Yellow Squash shredded 2 tb Water
2 Carrots

Instructions:

shredded 2 ts Margarine Combine the zucchini yellow squash carrots onion and water in a skillet. Cover and cook over medium heat for 4 to 5 minutes or until the vegetables are tender. Add the margarine. Saute uncovered until all the moisture has evaporated. Serve immediately. Serves 2 One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4 Sodium: 83 Potassium: 453 Cholesterol: 0 Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange Source: Holiday Cookbook American Diabetes Association ISBN 0-13-024894-0 by Betty Wedman M.S. R.D.