This dish can be uniquely crafted for each season. In summer use yellow squash, sweet bell peppers or chopped fresh tomatoes. For fall pick up leeks and acorn squash. Winter? Try butternut squash and cauliflower. And in the spring look for tender onions and young carrots.
Per Serving: 312 calories;6 g fat;
55.2 g carbohydrates;
11 g protein;
2 mg cholesterol;
567 mg sodium.