Recipe - Italian Vegetable Saute

2 md Green peppers; cut or sliced up
1 Clove garlic; minced
1 teaspoon Italian seasoning
1 tablespoon Butter or margarine
1 cup Cherry tomatoes; halved
One half cup Seasoned croutons; optional

In a skillet, saute the peppers, garlic and Italian seasoning in butter
until peppers are crisptender, about 5 minutes. Add tomatoes; cook for 12
minutes or until heated through. Sprinkle with croutons, if desired. Yield:
4 servings.. Per each One half cup serving prepared with margarine and without
croutons: 52 calories, 38 mg. sodium, 0 cholesterol, 6 grams
carbohydrateds, 1 gram protein, 3 grmas fat. Diabetic Exchange: 1 vegetable
One half fat. Submitted to magazine by Kenda Nicholson, Honey Grove, TX wh says
this is a wonderful way to use up summer's bounty. MC formatting by
bobbi744@sojourn.com

Recipe by: Taste of Homes Quick Cooking magazine, May/June '1998, p.11

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 30, 1998