Garden Saute

• 2 tsp. olive or vegetable oil
• 1 c. sliced onion rings
• 1 c. red bell pepper strips
• 2 cloves garlic, minced
• 1 3/4 c. each: sliced yellow squash and zucchini
• 1 c. chopped fresh tomato
• 1 Tbsp. cut-up fresh basil
• 1/2 tsp. lemon pepper
• 1/4 tsp. salt (optional)
• 2 Tbsp. grated Parmesan cheese

1. Heat oil in a large nonstick skillet over medium to medium-high heat.
2. Add onion, bell pepper, garlic; stir-fry 2 minutes.
3. Add squash and zucchini and stir-fry 3 minutes or until veggies are crisp-tender.
4. Do not overcook.
5. Add tomato, basil and lemon pepper; heat through.
6. Sprinkle with cheese and serve. Yield:
7. Approximately 5 cups.
8. Contains 64 calories and 2.8 g. fat per 1 cup serving.

olive or vegetable oil, onion, red bell pepper, garlic, zucchini, tomato, basil, lemon pepper, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454092 (may not work)