|Reduced calorie tub margarine||2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Zucchini||10 Ounce, cut into 1/2-inch-thick slices (2 Medium Sized, Ounce Each)|
|Eggplant||12 Ounce, cut into 1/2-inch cubes (1 Small Size)|
|Green bell pepper||1 Medium, cut into thin strips|
|Green bell pepper||1 Medium, seeded and cut into thin strips|
|Onion||1⁄2 Cup (8 tbs), thinly sliced|
|Cherry tomatoes||12 , cut in halves|
|Tomatoes||12 , cut|
|Pimiento stuffed green olives||8 , cut in halves|
|Pimiento stuffed green olives||8 , cut|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon (Or To Taste)|
|Pepper||1⁄2 Teaspoon (Or To Taste)|
1) In a 12 inch non-stick skillet, saute the zucchini, eggplant, bell pepper and onion in the margarine over a high heat for 2 to 3 minutes until the vegetables are softened.
2) Stir in the tomatoes and rest of the ingredients, mix well.
3) Cover and cook on a medium-low heat for 4 to 6 minutes, stirring occasionally, until the vegetables are just tender.
4) Serve immediately on a serving platter.