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squash & peppers with grape tomatoes

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this recipe from sale items I had purchased on my recent visit to the grocery store. It is simple easy & diet friendly. Quick & easy to prepare, if you like you can also add shredded cheese on top while the veggies are hot. I have also made this dish on the grill, either option is a great one, & makes a great tasty side dish to accompany most meal ideas. Add a little minced garlic for added flavor. You won't regret it. This side dish serves about 8 and has only 96 calories per serving, 4 grams of fiber, protein, & fat,8 grams of sugar,39 Mg of sodium, & it taste great too.

(2 ratings)
yield 6 to 8 depending on portion size
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For squash & peppers with grape tomatoes

  • 2 md
    red or yellow onions sliced
  • 1 lg
    red bell pepper or 8 mini sweet red peppers
  • 4 c
    zucchini squash sliced
  • 8 c
    yellow squash, sliced
  • 3 c
    grape tomatoes
  • 1 tsp
    steak seasoning ( similar to montreal steak seasoning
  • 1 tsp
    dried thyme
  • 2 pkg
    zero calorie sweetener such as splenda
  • 2 Tbsp
    organic coconut oil or canola or vegetable oil

How To Make squash & peppers with grape tomatoes

  • 1
    I used MY FITNESS PAL TO CALCULATE THE CALORIES IN THIS RECIPE.
  • 2
    Add oil to a large skillet and heat over medium high heat. Then all of the sliced veggies, and stir to mix together, add the thyme, splenda and steak seasoning and stir again.
  • 3
    Saute until veggies begin to become translucent about 8 to 10 minutes, and then add the grape tomatoes during the last 5 minutes or so of final cooking. I like to merely heat the tomatoes and leave them slightly raw to burst in your mouth while eating. I prefer to leave them whole, but you can slice if you desire. If you want to top with cheese add while veggies are still hot to melt the cheese.
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