Ingredients
1 medium yellow summer squash1 medium zucchini1 medium onion, halved1 medium green pepper3 garlic cloves, minced1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1/2 cup reduced-sodium chicken broth2 cups cherry tomatoes, halved
Preparation
Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.
