Vegetable Confetti

1 sm. zucchini, shredded

1 sm. yellow squash, shredded

2 carrots, shredded

1 sm. onion, sliced thin

2 tbsp. water

2 tsp. margarine

Combine the zucchini, yellow squash, carrots, onion, and water in a skillet. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender. Add margarine. Sauté, uncovered, until all moisture has evaporated. Serve immediately. Makes 2 servings. Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14 gm; protein: 3 gm; fat: 4 gm; sodium: 83 mg.

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