Sautéed Summer Vegetables
Simple and delicious.

Servings: 4

• 4 ears fresh corn
• 1 tablespoon olive
• 1 clove garlic, minced
• 2 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 tablespoon fresh basil, chopped
• Salt and Pepper to taste

Cut kernels from ears of corn. Sauté in olive oil with garlic for 2 minutes. Add diced tomatoes and zucchini and chopped fresh basil. Sauté 2 minutes. Season to taste with salt and pepper.

Per Serving: 128 Calories; 5g Fat (29.2% calories from fat); 1g Saturated Fat; 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.

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