Makes 4 servings.
Ingredients
2 tablespoons water
1 cup thinly sliced zucchini
1¼ cups thinly sliced yellow squash
½ cup green bell pepper,
cut into 2-inch strips
¼ cup celery, cut into 2-inch strips
¼ cup chopped onion
½ teaspoon caraway seeds
1⁄8 teaspoon garlic powder
1 medium tomato, cut into
8 wedges
Preparation
1. Heat water in a medium pan. Add zucchini, squash, bell pepper, celery, and onion.
2. Cover and cook over medium heat until vegetables are crisp-tender, about 4 minutes.
3. Sprinkle seasonings over vegetables. Top with tomato wedges.
4. Cover again and cook over low heat until tomato wedges are warm, about 2 minutes. Serve warm.
Ingredients
2 tablespoons water
1 cup thinly sliced zucchini
1¼ cups thinly sliced yellow squash
½ cup green bell pepper,
cut into 2-inch strips
¼ cup celery, cut into 2-inch strips
¼ cup chopped onion
½ teaspoon caraway seeds
1⁄8 teaspoon garlic powder
1 medium tomato, cut into
8 wedges
Preparation
1. Heat water in a medium pan. Add zucchini, squash, bell pepper, celery, and onion.
2. Cover and cook over medium heat until vegetables are crisp-tender, about 4 minutes.
3. Sprinkle seasonings over vegetables. Top with tomato wedges.
4. Cover again and cook over low heat until tomato wedges are warm, about 2 minutes. Serve warm.
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