Cooking Directions

• Heat the 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 the vegetable juice, zucchini, basil and black pepper in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender, stirring often.

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 large green pepper or red bell pepper, diced (about 1 1/3 cups)
• 1 large onion, diced (about 1 cup)
• 0.5 teaspoon garlic powder or 2 cloves garlic, minced
• 1 cup V8® 100% Vegetable Juice
• 2 medium zucchini or yellow squash, cubed (about 3 cups)
• 0.5 teaspoon dried basil leaves, crushed
• 0.25 teaspoon ground black pepper