Oriental Vegetables

4 cups of uncooked fresh vegetables: onion, pepper, carrot, tomato, green bean, etc.
2 tsp. olive oil
2 tsp. soy sauce
2 tsp. sesame seeds

Steam vegetables, but do not over-cook. Toast the sesame seeds in a small non-stick skillet. Toss the hot vegetables with the sesame seeds, oil, and soy sauce.

250 total calories, 3 cups total volume

*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.

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