Recipe - Rainbow Pepper Saut

1 Sweet red pepper
1 Sweet green pepper
1 Sweet yellow pepper
2 teaspoon Vegetable oil
One fourth cup Tomato juice
1 teaspoon Cider vinegar
One fourth teaspoon Caraway seeds
1 Garlic clove, minced
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Green onion, finely chop

Halve peppers lengthwise; slice into thin strips.

In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
mediumhigh; stir in tomato juice, vinegar, caraway seeds, garlic, salt and
pepper. Cook, stirring often, for 35 minutes or until vegetables are
tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle
green onion over top.

Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini