Squash Medley

1 Tb. olive oil
1 cup sliced onions
2 cloves garlic, minced
1 cup sliced yellow squash, unpeeled, 1/4 inch thick
1 cup sliced zucchini, unpeeled, 1/4 inch thick
1 cup sliced mushrooms
2 1-pound cans tomatoes, undrained, coarsely chopped
1 tsp. dried basil
1/2 tsp. dried oregano

Heat oil in a large nonstick skillet over medium heat. Add onions and garlic. Cook, stirring occasionally, until onions are tender, about 10 minutes.

Add remaining ingredients. cover, reduce heat to medium-low and cook until vegetables are tender, about 35 minutes. Serve Hot.



6 servings: 3 g protein; 3 g fat; 11 g carbohydrate; 249 mg sodium; 0 mg cholesterol