Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, onion and garlic powder and cook until the vegetables are tender-crisp.Stir the vegetable juice, zucchini, basil and black pepper in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.
1 tablespoon olive oil or vegetable oil1 large green pepper or red bell pepper, diced (about 1 1/3 cups)1 large onion, diced (about 1 cup)0.5 teaspoon garlic powder or 2 cloves garlic, minced1 cup V8® 100% Vegetable Juice2 medium zucchini or yellow squash, cubed (about 3 cups)0.5 teaspoon dried basil leaves, crushed0.25 teaspoon ground black pepper
If you love restaurant ramen noodle soup, ...
Green chiles, french fried onions and gro...
An elegant but easy entrée that's perfect...
Crushed dry stuffing mix makes this chick...