• 2 Tbs. water
• 1 cup zucchini, thinly sliced
• 1-1/4 cups yellow squash, thinly sliced
• 1/2 cup green bell pepper, cut into 2 inch strips
• 1/4 cup celery, cut into 2 inch strips
• 1/4 cup onion, chopped
• 1/2 tsp. caraway seeds
• 1/8 tsp. garlic powder
• 1 medium tomato, cut into 8 wedges

Add first 6 ingredients to a heavy nonstick skillet over medium heat. Cover and cook 4 minutes, or until vegetables are just tender. Add remaining ingredients, reduce heat to low, cover, and cook another 2 minutes.

Per serving: calories 38, fat 0.7g, 13% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 8.6g, fiber 2.6g, sugar 4.6g, sodium 13mg, diet points 0.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Merlot, Chenin Blanc, or Beaujolais.