Rainbow Pepper Saut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Sweet red pepper,
1: Sweet green pepper,
1: Sweet yellow pepper,
2 tsp: Vegetable oil,
1/4 cup: Tomato juice,
1 tsp: Cider vinegar,
1/4 tsp: Caraway seeds,
1: Garlic clove, minced
1/4 tsp: Salt,
1/4 tsp: Pepper,
1: Green onion, finely chop
Directions:
Halve peppers lengthwise; slice into thin strips.
In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
medium-high; stir in tomato juice, vinegar, caraway seeds, garlic,
salt and pepper. Cook, stirring often, for 3-5 minutes or until
vegetables are tender and liquid is slightly reduced. Transfer to
serving bowl; sprinkle green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat,
7 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
In large nonstick skillet, heat oil over high heat; cook peppers,
stirring, for 2 minutes or until slightly softened. Reduce heat to
medium-high; stir in tomato juice, vinegar, caraway seeds, garlic,
salt and pepper. Cook, stirring often, for 3-5 minutes or until
vegetables are tender and liquid is slightly reduced. Transfer to
serving bowl; sprinkle green onion over top.
Per Serving: about 50 calories, 1 g protein, 3 g fat,
7 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Vegetables