Easy vegetable skillet dinner or snack
By Eileen Skisak
no measuring !!

1 large zucchini (or 2 little ones)
1 large ripe tomato (or 2 little ones)
1 Vidalia onion (or whatever white onion you have on hand)
Handful of cilantro (chop it up pretty good)
1-2 fresh jalepeno or poblano peppers
Garlic salt, or squished up real garlic clove
Dried oregano

Add in Options at the end: shredded mozzarella, croutons, flour tortillas

Slice and seed zucchini – no need to seed a small zucchini, however.
Slice up onion – pitch the core in the compost bin
Slice up peppers
Cut up tomato in wedges.

Saute everything but the tomatoes in skillet - Use PAM or butter or whatever you want to sauté the veggies in. Should take about 10-12 minutes – onions will be transparent.

Add tomatoes and sprinkle extra garlic salt and oregano on the tomatoes during cooking.

Options: Add mozzarella on top till melted. Serving options: Add croutons or serve on flour tortilla.

Nutrition info: don’t worry about it – you’re an athlete and don’t have to even know what a calorie or gram of fat is !!!