1 lb. fully cooked ham, cut in 1/4" strips
1 green pepper, cut in 1/2" strips
1 red pepper, cut in 1/2" strips
1 onion, cut into 1/2" strips
2 med. zucchini, cut in 1/2" strips
3 tbsp. salad oil
1 med. yellow squash, cut in 1/2" strips
1/2 c. water
1 env. chicken bouillon
2 tbsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 lg. tomatoes, cut into 8 wedges

In large skillet over high heat, cook peppers, onions, squash and ham in hot oil about 5 minutes, stirring frequently. Reduce heat to medium; add water, bouillon, basil, salt and pepper. Cook until vegetables are tender crisp, stirring occasionally about 5 minutes. Add tomato wedges; continue cooking until tomatoes are heated through. Makes 4 servings.