2 tbsp. oil
2 c. cauliflower
1/2 lb. green beans
1 zucchini
1 clove garlic
8 oz. can tomato sauce
2 tbsp. water
1/2 tsp. oregano
1/4 tsp. rosemary
2 tomatoes
1/2 c. black olives (sliced)
1/2 c. feta cheese

Heat oil in wok over high heat. Add cauliflower, green beans, zucchini and garlic. Stir fry until vegetables are crisp-tender. Stir in tomato sauce, water, oregano and rosemary. Reduce heat to low. Cover wok; simmer 5 minutes. Stir in tomatoes and olives. Add feta cheese. May be served over rice if desired.