Summer Vegetable Saute
Yield
2 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | medium |
winter squash
summer |
*
|
| 4 | each |
onions
green |
|
| 1 | each |
sweet bell peppers
|
|
| 1 | medium |
tomatoes
|
|
| 1 | teaspoon |
salt
garlic |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | medium |
winter squash
summer |
*
|
| 4 | each |
onions
green |
|
| 1 | each |
sweet bell peppers
|
|
| 1 | medium |
tomatoes
|
|
| 5 | ml |
salt
garlic |
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
sugar
|
|
Directions
Heat oil in large skillet.
Wash, slice, and add squash.
Thinly slice green onions and bell pepper and add.
Cook until tender, about 15 to 20 minutes.
Coarsely chop tomato and add to skillet with salt, chili powder, and sugar.
Cook a few more minutes, just until tomatoes are soft.
Serve over hot cooked rice.
