Source:

Classifications: Salads

Qty Measure Ingredient

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1/4 cup red onion, chopped

1 clove garlic, minced

1 medium yellow summer squash, sliced

1 medium zucchini, sliced

1/2 cup sliced fresh mushrooms

1 small tomato, cut in wedges

1/4 cup celery, chopped

1/2 teaspoon lemon juice

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dill weed

1/4 teaspoon Italian seasoning

1/8 teaspoon fennel seed

1/8 teaspoon pepper

Instructions: In a large skillet coated with nonstick cooking spray, saute onion and garlic until softened. Add remaining ingredients; mix well. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender, stirring occasionally.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1 vegetable; also, 19 calories, 8 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat.

Serves: 6

Food Exchanges: