Vegetable Skillet Recipe
I found this recipe in a magazine years ago and make it all the time. It has to be one of the most simple, speedy and tasty skillet side dishes ever invented.
- 1 medium sweet red pepper, julienned
- 1 medium zucchini, julienned
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. In a small skillet, saute red pepper and zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Yield: 2 servings.
3/4 cup equals 93 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 308 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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