Zucchini Sauté Provencal

(Chef Kevin Smith)

1 zucchini
1 butternut squash
1 red bell pepper
1 onion
1 shallot
1 clove of garlic (chopped)
parsley for garnish
olive oil
salt & pepper to taste

Thinly slice the zucchini, squash and onion. Julienne cut the pepper. Mince the shallot. Heat the oil in a skillet. Add shallots and garlic. Sauté till soft. Add zucchini, squash, onions and red pepper. Sauté till slightly brown but still crisp. Salt and pepper to taste. Garnish with parsley.

Serves 5: Nutritional Info Per Serving:
Calories 160
Total Fat 6g
Saturated Fat 1g
Trans Fat 1g
Cholesterol 0mg
Sodium 240mg
Carbohydrates 20g
Fiber 5g
Protein 3g