Recipe - Garden Saute

One fourth cup Red onion; chopped
1 Garlic clove; minced
1 md Yellow summer squash; cut or sliced up
1 md Zucchini; cut or sliced up
One half cup Fresh mushrooms; cut or sliced up
1 Tomato; cut into wedges
One fourth cup Celery; chopped
One half teaspoon Lemon juice
One fourth teaspoon Dried rosemary
One fourth teaspoon Dill weed
One fourth teaspoon Italian seasoning
1/8 teaspoon Fennel seed
1/8 teaspoon Pepper
Squash; cut or sliced up

In a large skillet coated with nonstick cooking spray, saute onion and
garlic until softened. Add remaining ingredients; mix well. Cover and cook
over medium heat for 57 minutes or until vegetables are tender. Yield: 6
servings. Diabetic Exchanges: One 1/2cup serving equals 1 vegetable; also,
19 calories, 8 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein,
trace fat.

Recipe by: Taste of Home Aug/Sept '97

Posted to MCRecipe Digest V1 #772 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Sep 5, 1997