Rainbow pepper saut

Yield: 4 Servings

1 Sweet red pepper      1 Sweet green pepper
1 Sweet yellow pepper      2 ts Vegetable oil
1/4 c Tomato juice      1 ts Cider vinegar
1/4 ts Caraway seeds      1 Garlic clove minced
1/4 ts Salt      1/4 ts Pepper
1 Green onion

finely chop Halve peppers lengthwise; slice into thin strips. In large nonstick skillet heat oil over high heat; cook peppers stirring for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice vinegar caraway seeds garlic salt and pepper. Cook stirring often for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top. Per Serving: about 50 calories 1 g protein 3 g fat 7 g carbohydrate Source: Canadian Living magazine Aug 95 Presented by Elizabeth Baird Canadian Living Test Kitchen in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com