2 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 c. fresh or frozen corn
3/4 c. diced green pepper
1 medium leek (white portion only), sliced
1/2 tsp. seasoned salt
1 tbsp. olive oil
2 medium ripe tomatoes, seeded and diced

In a large nonstick skillet, saut the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Add tomatoes; heat through.

Yield: 4 servings.