Summer Vegetable Saute

Course : Vegetables
Serves: 2
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2 tablespoons oil
4 medium squash -- summer
4 medium Onions -- green
1 medium bell peppers
1 medium tomatoes
1 teaspoon salt -- garlic
1/2 teaspoon chili powder
1 teaspoon sugar

Preparation / Directions:

Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green onions and bell pepper and add. Cook until tender, about 15-20 minutes. Coarsely chop tomato and add to skillet with salt, chili powder, and sugar. Cook a few more minutes, just until tomatoes are soft. Serve over hot cooked rice.


Nutritional Information:

321 Calories (kcal); 15g Total Fat; (39% calories from fat); 8g Protein; 45g Carbohydrate; 0mg Cholesterol; 1093mg Sodium

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