INGREDIENTS
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1 (16-ounce) container light sour cream
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1 (1-ounce) envelope onion soup mix
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2 large yellow squash, cut into sticks
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2 bell peppers (1 each red and green), cut into 1-inch strips
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1 medium zucchini, cut into sticks
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon black pepper