2 T. olive oil
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3/4 cup onion, diced
2 cups broccoli florets
1 1/2 asparagus stalks, cut into 3" lengths
2 garlic cloves, chopped
3 cups cabbage, sliced
3/4 petite peas, frozen
2 1/2 cups yellow squash, sliced
2 1/2 cups zucchini
1/2 t. cracked black pepper
2 t. oregano
1/2 t. cayenne pepper
Heat non-stick skillet on high heat until skillet is hot. Add olive oil. Saute onion and the red and green bell peppers for about 2 minutes. Add zucchini and squash; cook about 2 more minutes. Add broccoli, asparagus, and cabbage to skillet. Add oregano, cracked black pepper, cayenne pepper and sliced garlic to vegetables. Continue to cook until broccoli is crisp tender (about 4 minutes). Add peas. Remove from heat.
May be served with rice. Vegetables may be substituted and omitted to one's liking.
Makes 10 1-cup servings.
Nutrition Information per serving: 70 calories; 3 g fat; 0 mg cholesterol;
45 mg sodium; 10 g carbohydrates; 3 g fiber; and 3 g protein