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Vegetable Stir Fry (Diet)                        Sharon Congleton

2 teaspoons oil                        1 cup broccoli florets and stems

2/3 cup carrot  slices, 1/8 " thick                        2/3 cup zucchini, 1/2 inch cubes

2/3 cup red onion, sliced                        1 Tbsp. water

1/2 cup fresh mushrooms, sliced                        1/4 teaspoon dill weed

1/4 teaspoon salt                        4 cherry tomatoes, halved


 Heat oil in fry pan.  Add broccoli, carrots, zucchini, and onion.  Stir fry over moderate heat about 4 minutes, turning vegetable pieces constantly.  Add water, cover, and cook until vegetables are tender‑crisp, about 6 minutes.  Stir in mushrooms, dill weed, and salt.  Place tomato halves on vegetable mixture.  Cover and cook until mushrooms and tomatoes are heated, about 3 minutes. (4 servings ‑ 50 calories per serving.)