1 ham slice
2 lg. tomatoes
2 green peppers
1 med. onion
1 med. yellow straightneck squash
2 med. zucchini
2 tsp. basil
1/2 c. water
Salt and pepper (season to taste)
Salad oil (Wesson, Crisco)

With sharp knife, cube ham; cut each tomato into 8 wedges; cut peppers into 1/2-inch-wide strips; cut onion, squash and zucchini into 1/4-inch-wide slices.

In 12-inch skillet over high heat, in hot salad oil, cook green peppers, onion, squash, zucchini and ham about 5 minutes, stirring frequently. Reduce heat to medium. Add water, basil, salt and pepper; cook until vegetables are tender-crisp, stirring occasionally.

Add tomato wedges, continue cooking until tomatoes are heated through Serve with white rice. Total Cooking time 30-40 minutes.