Yield: 4 Servings
Ingredients :
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 ounce) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions :
1. In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil.
2. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender,
stirring often.
3. Remove the zucchini-yellow squash saute to a salad bowl.
4. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving (1 cup):
Calories: 105, Fat: 6 g, Cholesterol: 0 mg, Sodium: 299 mg, Carbohydrate: 11 g,
3. Remove the zucchini-yellow squash saute to a salad bowl.
4. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving (1 cup):
Calories: 105, Fat: 6 g, Cholesterol: 0 mg, Sodium: 299 mg, Carbohydrate: 11 g,
Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Diabetic Exchanges: 2 Vegetable, 1 Fat
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Via The Diabetic Gourmet Daily Recipe Mailer
