Serves: 4
Total Calories: 105
Melt butter in skillet. Wash and slice squash saute. Cut bell pepper into chunks and add wash and slice green onions and add. Cut tomato into wedges. When vegetables are tender, add tomato, sugar, salt, and pepper, and cook two minutes. Serve at once.
This Summer Squash Medley recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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