2 onions, sliced
2 cloves garlic, crushed
6 sm. zucchini, sliced 1/2 inch thick
4 sm. yellow crookneck squash, sliced 1/2 inch thick
1 green pepper, coarsely chopped
2 c. snow peas, trimmed and left whole
3 c. tomato chunks
2 c. corn kernels
3 tbsp. low sodium soy sauce
1 tsp. basil
1 1/2 tsp. dill weed
1 1/2 tsp. paprika

Saute onions and garlic in 1/2 cup water in a large saucepan. Cook until soft, about 5 minutes. Add both kinds of summer squash, green pepper, snow peas, and tomatoes; plus another 1/2 cup water. Cover and simmer over medium heat for 15 to 20 minutes. Stir occasionally. Add corn and seasonings. Simmer an additional 10 minutes. Mix 1 tablespoon cornstarch or arrow root in 1/4 cup cold water. Gradually add to stew while stirring. Cook and stir until thickened. Serve hot. Serves 6 to 8.