Ingredients:
1 tablespoon olive oil
1 large green pepper or red bell pepper, diced
1 large onion, diced
1/2 teaspoon garlic powder
1 cup vegetable juice
2 medium zucchini or yellow squash, cubed
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
Directions:
Heat 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 vegetable juice, zucchini, basil and black pepper in the skillet. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.