1 heaping tbsp. chopped onion
2 cloves garlic, crushed
3 tbsp. low-cal Italian salad dressing
3 c. sm., fresh cauliflowerets
2 tbsp. chopped green pepper
1 c. cherry tomatoes, halved
1/2 tsp. salt
Fresh ground black pepper
1/2 tsp. dried basil, crushed

In 8-inch skillet, cook onion until tender. Add garlic, saute 2 minutes, add cauliflowerets and 1/4 cup water. Cook, covered, over low heat 10 minutes. Add green pepper, cook until cauliflower is tender-crisp, about 3-4 minutes. Stir in remaining ingredients; heat through. Serves 6. Colorful in appearance as well as flavor.