Garden Saute - cooking recipe

Ingredients

2 tsp. olive or vegetable oil
1 c. sliced onion rings
1 c. red bell pepper strips
2 cloves garlic, minced
1 3/4 c. each: sliced yellow squash and zucchini
1 c. chopped fresh tomato
1 Tbsp. cut-up fresh basil
1/2 tsp. lemon pepper
1/4 tsp. salt (optional)
2 Tbsp. grated Parmesan cheese

Preparation

Heat oil in a large nonstick skillet over medium to medium-high heat.
Add onion, bell pepper, garlic; stir-fry 2 minutes.
Add squash and zucchini and stir-fry 3 minutes or until veggies are crisp-tender.
Do not overcook.
Add tomato, basil and lemon pepper; heat through.
Sprinkle with cheese and serve. Yield:
Approximately 5 cups.
Contains 64 calories and 2.8 g. fat per 1 cup serving.