Saute of squash & bell peppers
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Saute of squash & bell peppers
  Saute    Squash    Peppers    Vegetarian    Holiday    Side dish  
Last updated 6/12/2012 1:22:10 AM. Recipe ID 54684. Report a problem with this recipe.
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      Title: Saute of squash & bell peppers
 Categories: Vegetarian, Holiday, Side dish, Vt
      Yield: 8 Servings
 
      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
 
   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
  




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Recipe ID 54684 (Apr 03, 2005)

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