1 clove garlic, minced
1 tbsp. olive or vegetable oil
1/2 c. sliced celery
1/2 c. red or green pepper strips
1/4 tsp. oregano, crushed
1 can (8 1/4 oz.) carrots, drained
1 can (8 1/4 oz.) green beans, drained

In skillet, cook garlic in oil. Add celery, red pepper and oregano; cook until tender crisp. Add beans and carrots; heat through. 4 to 6 servings.