Farmer's Market Medley

1 cup fresh green beans, stems removed, and cut French style
1 cup bias-sliced carrots
3 Tablesoons cooking oil
4 cups thinly sliced zucchini, yellow crook-neck, or pattypan squash
1 midium green, red, or yellow pepper, cut into 1-inch pieces
1/2 cup sliced green onion
1 clove garlic, minced
Dash pepper
1 Tablespoon prepared mustard
2 medium tomatoes, cut into wedges
2 Teaspoons snipped dillweed or 1/2 teaspoon dried dillweed

In large skillet cook green beans and carrots in hot oil 3 to 4 minutes or till crisp-tender, stirring constantly. Add squash, green pepper, onion, garlic, and pepper. Cook covered, over medium heat 5 minutes more or till squash and green pepper are crisp-tender, stirring occasionally. Stir mustard into vegetable mixture; add tomatoes and dillweed. Cook, uncovered, 2 to 3 minutes more or till heated through. Season to taste with salt. Remove from heat, strain and place in serving dish.

Makes about 8 servings.

From Tupperware recipe card ages ago.

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