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Summer Squash with Cherry Tomatoes

Perfect summer side dish to fish...

1 Tbs		olive oil
2 cups		sliced summer squash
¼ cup		diced roasted red pepper
1 cup		cherry tomatoes
1 cup		fresh corn kernels (about 1 large ear)
1/3 cup		sliced celery (optional)
2 Tbs		chopped fresh mint or basil

Heat oil in large skillet. Add squash and sauté, stirring frequently, for 3 minutes over medium-high heat. Stir in peppers, tomatoes, corn and celery (if using). Lower heat to medium and continue cooking, stirring frequently, for another 5 minutes. The vegetables should be barely cooked through and retain their texture. Stir in the herbs just before serving.

Servings: 4

Nutrition Facts


Amount Per Serving
Calories		87.44
Calories From Fat (39%)		34.26
		% Daily Value
Total Fat 3.95g		6%
Saturated Fat 0.53g		3%
Cholesterol 0.00mg		0%
Sodium 19.21mg		1%
Potassium 378.00mg		11%
Carbohydrates 13.14g		4%
Dietary Fiber 2.43g		10%
Sugar 2.64g
Sugar Alcohols 0.00g
Net Carbohydrates 10.71g
Protein 2.47g		5%
WW Points 1.5

Recipe Source

Legal Seafoods Cookbook