1 tbsp. chopped onion
1 sm. clove garlic, crushed
2 tbsp. low calorie Italian salad dressing
3 c. sm. fresh cauliflowerets
2 tbsp. chopped green pepper
1 c. cherry tomatoes, halved
1/2 tsp. salt
1/8 tsp. dried basil leaves, crushed

In 8-inch skillet, cook onion and garlic in salad dressing until tendere. Add cauliflowerets and 1/4 cup water. Cook, covered, over low heat for 10 minutes. Add green peppers; cook until cauliflower is tender, about 5 minutes. Stir in remaining ingredients; heat through. Serves 6; 35 calories per serving.