2 tsp. soy butter
1 1/2 c. sliced yellow squash
1/4 tsp. dried thyme
vegie-sal to your taste
1/2 c. coarsely chopped red pepper
1 1/2 c. sliced zucchini
1 clove garlic, minced

Melt butter in large nonstick skillet over medium-high heat. Add pepper. Sauté 1 minute. Add remaining ingredients; saut 3 minutes or until vegetables are tender but crisp (avoid overcooking).

Yields 6 servings.