Recipe - Saute Of Squash And Bell Peppers

1 md Onion
3 md Yellow summer squash or
payypan squash
3 md Zucchini
2 tablespoon Olive oil
1 lg Red bell pepper; julienned
1 lg Green bell pepper; julienned
1 teaspoon Dried oregano
Salt and pepper to taste
1 tablespoon Lemon juice

Cut onion into thin wedges no more than One fourth inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even slices. Reserve cores for
another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute onon 5 minutes. Add
squash, zucchini and bell peppers.
Increase heat to mediumhigh, and stirfry 5 to 7 minutes, until egetables
are crisptender.

Season with oregano, salt and pepper. Stir in lemon juice. Serve hot or at
room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0 chol; 3 mg sod; 2 g
fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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