Summer Squash Salsa

Ingredients

2 tbsp canola oil
1 cup zucchini (small diced)
1 cup yellow squash (small diced)
12 cup bell pepper (yellow bell pepper small diced)
14 cup red bell pepper (small diced)
14 cup sugar (substitute recommended: splenda)
18 tsp kosher salt
18 tsp black pepper (ground)
1 cup cantaloupe (small diced)

Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving.

Serves: 24