Recipe - Italian Garden Saute

One fourth cup Sweet cream butter
2 cup Zucchini, cut or sliced up
1 cup Whole kernal corn, drained
Three fourths cup Green pepper strips (thin)
1/3 cup Chopped onion
1 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Garlic powder
One half teaspoon Basil leaves
One half teaspoon Oregano leaves
1/8 teaspoon Pepper
1 cup Tomatoes, coarsely chopped

In a 10 inch skillet, melt butter. Add zucchini, corn, pepper, onion and
seasonings. Saute over medium heat, stirring frequently, until vegetables
are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir
in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini