Italian-Style Vegetables

Makes: 8 servings
Serving Size: 1/2 cup

Ingredients:
2 medium zucchini, washed and diced
2 cups green beans, washed and copped with ends removed
2 tomatoes, washed and diced, or one 16-oz can of diced tomatoes, drained.
1/2 head of cabbage, washed and shredded
2 cups fresh, frozen or canned corn, drained
1 onion sliced
1 Tablespoon vegetable oil
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
Optional: sliced yellow, orange, or red peppers

Directions:
1. Heat oil in frying pan. Add onion and cook until soft, about 5 minutes.
2. Add all remaining vegetables except tomato and oregano
3. Cook over medium heat for 5-7 minutes or until tender
4. Add chopped tomatoes and oregano at the last minute of cooking, Stir occasionally.

From Market to Mealtime! from the University of Maryland Extension Program.