1/2 c. red bell pepper, coarsely chopped
2 tsp. reduced-calorie butter, melted
1 (6 inch) yellow squash, halved lengthwise & sliced (about 1 1/2 c.)
1 (6 inch) zucchini, halved lengthwise & sliced (about 1 1/2 c.)
1/4 tsp. dried whole thyme
1 lg. clove garlic, minced

Saute pepper in butter in a nonstick skillet for 1 minute. Add remaining ingredients; saute 3 minutes or until vegetables are crisp- tender. Yield: 6 servings (about 25 calories per 1/2 cup serving).

Protein - 0.9, Fat - 1 gram, Carbohydrate - 3.9, Cholesterol - 0 milligrams, Iron -.5, Sodium - 14 milligrams, Calcium - 15.