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Rainbow pepper saut

Yield: 4 Servings

Ingredients:

• 1 Sweet red pepper
• 1 Sweet green pepper
• 1 Sweet yellow pepper
• 2 ts Vegetable oil
• 1/4 c Tomato juice
• 1 ts Cider vinegar
• 1/4 ts Caraway seeds
• 1 Garlic clove minced
• 1/4 ts Salt
• 1/4 ts Pepper
• 1 Green onion

Instructions:

finely chop Halve peppers lengthwise; slice into thin strips. In large nonstick skillet heat oil over high heat; cook peppers stirring for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice vinegar caraway seeds garlic salt and pepper. Cook stirring often for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top. Per Serving: about 50 calories 1 g protein 3 g fat 7 g carbohydrate Source: Canadian Living magazine Aug 95 Presented by Elizabeth Baird Canadian Living Test Kitchen in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com

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