Poblano Vegetable Sauté
A nice colorful sides dish great with grilled chicken.

Servings: 8

• 1 tablespoon olive oil
• 1 red onion, halved, sliced
• 1 large red bell pepper, cut into 1/3-inch-wide strips
• 1 large yellow bell pepper, cut into 1/3-inch-wide strips
• 1 large poblano chili,* seeded, cut into 1/3-inch-wide strips
• 1 tablespoon cumin seeds
• 4 medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices
• 2 tablespoons chopped fresh oregano

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.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010