2 teaspoons vegetable oil
Half onion, sliced
1/2 teaspoon dried thyme
2 zucchini, halved lengthwise and sliced
1 sweet red pepper, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red wine vinegar

Preparation Instructions:

In nonstick skillet, heat oil over medium-high heat; cook onion and thyme, stirring often, for 3 minutes. Add zucchini, red pepper, salt, and pepper; cook stirring for 3 to 5 minutes or until tender-crisp. Remove from heat. Stir in vinegar. Makes 4 servings.

Per serving: 47 calories; 1 g protein; 2 g fat; 6 g carbohydrates; 147 mg sodium; 2 g fibre; 0 mg cholesterol.