Recipe - Peppers And Squash

1/8 cup Olive oil
2 md Green peppers, cut into
1inch squares
1 md Yellow zucchini, cut into
1inch cubes
1 md Green zucchini, cut into
1inch cubes
1 tablespoon Capers
One half teaspoon Sugar
One fourth teaspoon Oregano leaves
One fourth teaspoon Basil leaves
One fourth teaspoon Salt
2 Tomatoes, cut up
1 ds Pepper
1 teaspoon Vinegar or lemon juice

In a medium skillet, cook green peppers and squash in oil for 5 minutes or
until tender. Add remaining ingredients; mix lightly. Simmer, covered, 5
minutes or until tender.

NUTRITIONAL INFORMATION PER SERVING 110 Calories; 2g Protein; 7g
Carbohydrate; 9g Fat;
99 mg Sodium

Posted to Recipe Page 06 Oct 96