Ingredients
1 cup chopped onion1 tablespoon canola oil1 small zucchini, halved lengthwise and sliced 1/4 inch thick1 small yellow squash, halved lengthwise and sliced 1/4 inch thick1 cup frozen cut green beans1 medium green pepper, diced2 cups fresh or frozen corn1 can (14-1/2 ounces) Mexican stewed tomatoes1/2 teaspoon dried oregano
Preparation
In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.
