1 lb. each: green yellow and red peppers, cut in strips
1/2 lb. snow peas
3/4 c. reduced-calorie Italian salad seasoning
1/2 tsp. minced ginger (ground may be substituted)
1 large Bermuda onion, sliced and separated into rings
1 lb. tomatoes, sliced into quarters or eighths
1 Tbsp. soy sauce

In large skillet or wok, heat salad dressing, soy sauce and ginger. Quickly saute peppers until almost crunchy-tender. Add onion and cover, cooking for 1 minute longer. Remove from heat, stirring in snow peas and tomatoes. Serve over fluffy white rice.

This is a low-calorie meal, easy to prepare with plentiful summer vegetables or as meatless meal during Lent.