| | Directions | | Heat oil in large skillet over medium heat, place squash, eggplant, zucchini, green bell pepper, and chopped onion in the hot skillet. Cook 5 to 7 minutes or until almost tender, stir frequently. Add garlic, salt and black pepper to the vegetables. Cook 1 minute longer or until the vegetables are tender, sprinkle the tomatoes on top and serve. |
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| Ingredients | | - |  | 1/4 cup olive oil |
| - | | 2 yellow squash cut into 3/4 inch pieces (medium) |
| - | | 1 eggplant cut into 3/4 inch pieces (medium) |
| - | | 1 zucchini cut into 3/4 inch pieces (medium) |
| - | | 1 cup diced green bell pepper |
| - | | 1 cup chopped onion |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon minced garlic |
| - | | 1/2 teaspoon black pepper |
| - | | 1 tomato, diced (medium) |
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