1 yellow squash
1 zucchini squash
1 green pepper
1 onion, quartered
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 c. low-fat, low-sodium chicken broth
2 c. cherry tomatoes, halved

Cut squash and pepper into 2 x 1/2-inch strips.

In a large skillet and over medium heat, simmer vegetables, garlic and seasonings in broth, stirring constantly, until crisp-tender. Add tomatoes. Heat thoroughly.