3 tbsp. butter
1/2 c. onion, cut in rings (equals 1/2 onion)
9 oz. frozen green beans, thawed and drained
2 tbsp. sliced olives
1 tsp. basil
1/2 tbsp. salt
1/8 tbsp. garlic powder
1/2 c. cubed tomato

In 2 quart pan, melt butter and stir in onion. Cook, uncovered, over medium heat and stir occasionally until crispy and tender. Stir in remaining ingredients, except tomato. Cover and stir until vegetables are crispy and tender. Stir in tomato and cover and stir 1 minute.