1 lg. yellow squash
1 med. zucchini
2 med. carrots
1 lg. onion or 3 shallots
1/2 lb. mushrooms
6 plum tomatoes or 1 (15 oz.) can tomatoes, drained (reserve liquid)
Salt and pepper to taste
Olive oil

Thinly slice squash, zucchini and vegetables and mushrooms. Peel tomatoes and chop into pieces. (For canned tomatoes, chop into pieces. Save liquid for later.)

Preheat a large skillet. Add 1 tablespoon olive oil. Cook onion and mushrooms until tender (don't over cook). Set aside.

Add another tablespoon olive oil to hot pan and cook squash, zucchini and carrots until tender crisp. Add the tomatoes, onions and mushrooms and 1/2 cup water or reserved liquid. Steam for 5 minutes or until vegetables are tender. Salt and pepper to taste. Serve as side dish or main dish. Also freezes well.