VEGETABLE SKILLET SUPPER

6 to 8 small red potatoes (about 1 pound); thinly sliced

2 medium Vidalia or other sweet onions; cut into thin wedges

1 medium red bell pepper; cut into 1-inch pieces

1 medium green bell pepper; cut into 1-inch pieces

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1 English cucumber; halved lengthwise and sliced

1. Place potatoes in a large skillet; cover with water and bring to a boil. Cover, reduce heat and simmer 4 minutes or just until potatoes are tender. Drain; place potatoes in a bowl and set aside.

2. Add onion wedges and bell peppers to skillet; saute 3 minutes. Add potatoes; cook 3 minutes, stirring gently.

3. Remove from heat; stir in vinegar, salt and pepper. Add cucumber; stir gently.

Yields 6 servings (Serving size = 2 cups)

CALORIES: 235; PROTEIN: 21g; CARBS: 22g; FAT: 7g; FIBER: 3; CHOL: 86mg; IRON: 3mg; SODIUM: 492mg; CALC: 55mg.

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