2 tablespoons canola oil
1 cup zucchini, small diced
1 cup yellow squash, small diced
1/2 cup yellow bell pepper, small diced
1/4 cup red bell pepper, small diced
1/4 cup sugar substitute (recommended: Splenda)
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup cantaloupe, small diced

Cooking Recipe:

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 (the bottom part of the unit that water or substances can exit) , 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. Serve as an accompaniment to spicy dishes, chicken, fish, and more.