Vegetable Stew

Serves 2
1/2 of recipe
54.88 Calories per serving
Fat per serving: 0.65 g

Ingredients

1 cup - ZUCCHINI W/SKIN, RAW, sliced
1-1/4 cup - SUMMER SQUASH, RAW, sliced
1/2 cup - GREEN PEPPER, SWEET, RAW, sliced
1/4 cup - CELERY, RAW, strips
1/4 cup - ONION, RAW, chopped
1/2 tsp - CARAWAY SEED
1/8 tsp - GARLIC POWDER
1 medium whole - TOMATO, RED, RIPE, RAW, year round average (2-3/5'' dia)

Directions

Cut tomato into wedges and slice other vegetables.

Combine vegetables with 2 tbsp water in a heavy nonstick skillet. Cover and cook 4 minutes, or until vegetables are just tender.

Add remaining ingredients, reduce heat to low, cover, and cook another 2 minutes

Calories: 54.88 cal
Total Fat: 0.65 g