1 c. potatoes, thinly sliced
1 c. okra, thinly sliced
1 c. green tomatoes, thinly sliced
1 c. squash, thinly sliced
1 lg. onion, chopped
1 1/2 c. oil
1 pepper, hot or bell
Salt to taste
1 c. cornmeal

Place all vegetables in a large bowl. Salt to taste. Pour the corn meal over vegetables, stirring to ensure that each piece is coated. Fry in the oil in a hot skillet.