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Vegetable Quints

Serves: 5
Total Calories: 60

Ingredients

2 stalks celery - chopped
1 green bell pepper chopped, medium size
2 tablespoons onions chopped
2 tablespoons butter or margarine
2 zucchini small, quartered lenthwise and sliced.
1 tomato medium, chopped
1 tablespoon onion soup mix

Directions:

In a skillet, squte celery, green pepper and onion in butter for 6-8 minutes. Add zucchini. Cook and stir over med heat until tender. Add tomato and soup mix. cook and stir until the tomato is tender.

Nutritional Facts:

Serves: 5
Total Calories: 60
Calories from Fat: 41

This Vegetable Quints recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.


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