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Squid with Mixed Vegetables

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"A quick and easy recipe for squid with summer vegetables like zucchini, bell pepper, and tomatoes. You can speed up the preparation of this quick dinner even more if you use squid rings. If you are using frozen squid, thaw before cooking."
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35 m servings 289
Original recipe yields 4 servings


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  1. Heat olive oil in a skillet and cook onion until softened, about 3 minutes. Season with salt. Add bell pepper and zucchini and cook until softened, 3 to 5 minutes. Stir in tomatoes, garlic, salt, and black pepper. Pour in white wine and bring to a boil.
  2. Add squid and cook until squid is just cooked through, about 5 minutes. Do not overcook. Sprinkle with chopped basil to serve.

Nutrition Facts

Per Serving: 289 calories; 13.9 17.8 18.6 230 324 Full nutrition

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