Low Fat Vegetable Recipes

Ingredients:

7 cup cauliflower florets (about 1
3/4 lbs)
1 tbsp olive oil (or your favorite
1 substitute, i used white
1 wine)
2 garlic cloves, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper (i
1 used corn instead)
2 tbsp sliced green onions
1/4 cup chopped fresh dillweed
1 tsp lemon pepper (i didn't have
1 this so i just added a
1 little lemon juice)
2 tsp white wine vinegar

Instructions:

Steam cauliflower, covered, 8 minutes or until
crisp-tender; drain and set cauliflower aside.

Heat oil in a medium nonstick skillet over medium-high
heat. Add garlic and next 4 ingredients; saute 2
minutes. Stir in the dillweed and next 2 ingredients;
cook 1 minute. Spoon over cauliflower. Yield: 7
servings (serving size: 1 cup).

I've included below the nutritional info. as it
appeared in the magazine. However, if you omit the
olive oil it should be vlf.

Calories 56 (39% from fat); Protein 2.8g; Fat 2.4g
(sat 0.3g, mono 1.5g, poly 0.3g); Carb. 8.2g; Fiber
3.3g; Chol O mg; Iron 2 mg; Sodium 20mg; Calc 67 mg.

Posted by kelly roddy <kroddy@falcon.bgsu.edu> to
Fatfree Digest [Volume 13 Issue 13] Source: Nov/Dec
issue of Cooking Light.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1