live vibrant. Revised on 11/1/2012

Pan-grilled Vegetables

Ingredients 2 tsp olive oil ⅛ tsp black pepper, freshly ground 1 cup zucchini, thinly sliced 1 cup red bell pepper, (3 x ¼ -inch strips)

julienne-cut dash salt

Instructions 1. Heat 2 teaspoons olive oil in an 9-inch cast iron skillet over medium heat. Add ⅛ teaspoon black

pepper, zucchini, bell pepper, and dash of salt to pan; cook 4 minutes until tender. Remove zucchini mixture from pan.

2. Serve.

Prep time: 5 minutes Cook time: 4 minutes Ready in: 9 minutes

Course: Breakfast or Brunch Serving Size: 2 wedges plus ½ cup vegetables Yield: 4 servings Calories: 32 calories per serving

Menu: for brunch, serve with Herb and Goat Cheese Frittata and 2 Sweet Potato Biscuits; 472 calories per person

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