Pepper Squash Saute

I often double the ingredients when making this recipe because it’s just as good when reheated later in the week.

—JANICE MCCLOSKEY HOWARD, PA

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

1 small onion, chopped

¹/₃ cup each chopped green, sweet red and yellow pepper

1 tablespoon butter

1 medium zucchini, chopped

1 medium yellow summer squash, chopped

1 medium carrot, shredded

2 garlic cloves, minced

¹/₂ teaspoon salt

¹/₄ teaspoon pepper

In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

PER SERVING 69 cal., 3 g fat (2 g sat. fat), 8 mg chol., 333 mg sodium, 10 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 2 vegetable, ¹/₂ fat.