Vegetable Confetti

1 small zucchini, shredded
1 small yellow squash, shredded
2 carrots, shredded
1 small onion, sliced thin
2 tablespoons of  water
2 teaspoons of margarine

Combine the zucchini, yellow squash, carrots, onion, and water in a skillet. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender. Add margarine. Saute, uncovered, until all moisture has evaporated. Serve immediately. 2 servings. Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14 gm; protein: 3 gm; fat: 4 gm; sodium: 83 mg.