Poblano Vegetable Sauté
Heat oil in large nonstick skillet over medium-high heat. Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes. Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer. Season with salt and pepper. Cool and serve at room temperature.
* The heat in fresh poblano chilies can vary greatly; you may want to use more than one in this dish if your peppers are not too hot.
Per Serving: 51 Calories; 2g Fat (33.2% calories from fat); trace Saturated Fat; 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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