1 cup summer squash, diced
1 cup zucchini, sliced
1/4 cup carrots, strips or slices
5 medium fresh mushrooms
1/2 tbsp. butter
seasoned salt, for sprinkling (Lawry's)

Cut squash, carrots, and mushrooms into thin slices. Melt butter in skillet, add vegetables and seasoned salt. Cook until slightly browned; turn and cook until underside is brown.

Submitted by: Judy Brannock