- 1/4 cup chopped green pepper
- 1 medium zucchini, cut into 1/4-inch slices
- 1 small onion, thinly sliced, separated into rings
- 1 garlic clove, minced
- 1 teaspoon olive or canola oil
- 2 plum tomatoes, peeled and diced
- 1/2 teaspoon salt
- Dash pepper
- 1 tablespoon minced fresh parsley
- In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.