1 green pepper, chopped
1 lg. onion, chopped
1 sm. zucchini, sliced
1 c. broccoli, flowerets & chopped, peeled stems
1/4-1/2 c. chicken bouillon
1/4-1/2 lb. mushrooms, sliced
1 clove garlic, chopped
10 oz. jar oysters & liquid
2 tomatoes, chopped
1/4 tsp. dried basil
1/4 tsp. ground pepper
Juice of 1/2 lemon
2 tbsp. Parmesan grated cheese
1 tbsp. butter

In frying pan cook green pepper, onion, zucchini, garlic and broccoli in bouillon until tender but still crisp. Remove from pan. Saute mushrooms in butter.

Add oysters and liquid; heat until oysters just cooked, about 2 minutes. (If not small, cut oysters in pieces.) Return vegetables to pan; add tomatoes, basil, pepper and lemon juice; heat. Sprinkle with cheese; serve at once.