Recipe for Saute of Squash and Bell Peppers 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 med Onion
3 med Yellow summer squash or payypan squash
3 med Zucchini
2 tbl Olive oil
1 lrg Red bell pepper, julienned
1 lrg Green bell pepper, julienned
1 tsp Dried oregano
Salt and pepper to taste
Instructions:
Instructions: Cut onion into thin wedges no more than 1/4 inch wide.

Set aside. Trim ends off yellow squash and zucchini.

Stand them on end and cut off peel in wide even slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute onon 5 minutes. Add squash, zucchini and bell peppers.

Increase heat to medium-high, and stirfry 5 to 7 minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon juice. Serve hot or at room temperature.

Serves 8.

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