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.)