Squash & Peppers with Grape Tomatoes

Rose Mary Mogan

By
@cookinginillinois

I created this recipe from sale items I had purchased on my recent visit to the grocery store.

It is simple easy & diet friendly. Quick & easy to prepare, if you like you can also add shredded cheese on top while the veggies are hot.

I have also made this dish on the grill, either option is a great one, & makes a great tasty side dish to accompany most meal ideas. Add a little minced garlic for added flavor. You won't regret it.

This side dish serves about 8 and has only 96 calories per serving, 4 grams of fiber, protein, & fat,8 grams of sugar,39 Mg of sodium, & it taste great too.


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Comments:

Serves:

6 to 8 depending on portion size

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 medium
red or yellow onions sliced
1 large
red bell pepper or 8 mini sweet red peppers
4 c
zucchini squash sliced
8 c
yellow squash, sliced
3 c
grape tomatoes
1 tsp
steak seasoning ( similar to montreal steak seasoning
1 tsp
dried thyme
2 pkg
zero calorie sweetener such as splenda
2 Tbsp
organic coconut oil or canola or vegetable oil

Directions Step-By-Step

1
I used MY FITNESS PAL TO CALCULATE THE CALORIES IN THIS RECIPE.
2
Add oil to a large skillet and heat over medium high heat. Then all of the sliced veggies, and stir to mix together, add the thyme, splenda and steak seasoning and stir again.
3
Saute until veggies begin to become translucent about 8 to 10 minutes, and then add the grape tomatoes during the last 5 minutes or so of final cooking. I like to merely heat the tomatoes and leave them slightly raw to burst in your mouth while eating. I prefer to leave them whole, but you can slice if you desire. If you want to top with cheese add while veggies are still hot to melt the cheese.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy