2 med. green peppers
1 med. onion, peeled
4 med. tomatoes, peeled
1/2 tsp. dried thyme
2 med. zucchini squash
1/2 c. salad oil
1 1/2 tsp. salt
1 lb. sm. mushrooms
2 garlic cloves, peeled & split
1/4 tsp. pepper

Wash peppers, halve and remove ribs and seeds. Cut crosswise into 1/4 inch slices. Wash zucchini and cut into 1/2 inch slices. Cut mushrooms into halves. Thinly slice onion.

In 1/4 cup hot oil saute pepper, onion and garlic until tender, about 5 minutes. Remove to a bowl and discard garlic. Add 2 tablespoons oil to skillet and add zucchini and saute, turning often until just tender, about 10 minutes. Remove zucchini to bowl. Add remaining oil to skillet and heat. Saute mushrooms until golden, about 5 minutes. Cut tomatoes into large pieces. Add to mushrooms along with other vegetables, the salt, pepper and thyme. Stir gently and simmer covered for 5 minutes.