Fresh-tasting tomatoes, zucchini, green pepper and onion are seasoned with garlic and parsley in this quick side dish that's served warm. "This recipe is great for the family that gardens because of the vegetables it uses," notes Kathy Fielder of Dallas, Texas.
INGREDIENTS
* 1/4 cup chopped green pepper * 1 medium zucchini, cut into 1/4-inch slices * 1 small onion, thinly sliced and separated into rings * 1 garlic clove, minced * 1 teaspoon olive or canola oil * 2 small plum tomatoes, peeled and cut into wedges * 1/2 teaspoon salt * Dash pepper * 1 tablespoon minced fresh parsley
SERVINGS 2 CATEGORY Low Fat METHOD Other stovetop PREP 5 min. COOK 10 min. TOTAL 15 min.
DIRECTIONS
In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (3/4 cup) equals 59 calories, 3 g fat (trace saturated fat), 0 cholesterol, 597 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
