Farmers Market Medley

• 1 c. fresh green beans, cut French-style
• 1 c. bias cut carrots
• 3 Tbsp. cooking oil
• 4 c. thinly slices squash
• 1 medium green, red or yellow pepper, cut into 1-inch pieces
• 1/2 c. green onion, sliced
• 1 clove garlic, minced
• dash of pepper
• 1 Tbsp. prepared mustard
• 2 medium tomatoes, cut into wedges
• 2 tsp. snipped dill weed or 1/2 tsp. dried dill weed

1. In a large skillet, cook green beans and carrots in hot oil for 3 or 4 minutes, or until crisp-tender, stirring constantly. Add squash, green pepper, onion, garlic and pepper.
2. Cook, covered, over medium heat for 5 minutes more or until squash and pepper are crisp-tender, stirring occasionally.
3. Stir mustard into vegetable mixture; add tomatoes and dill weed.
4. Cook, uncovered, for 2 to 3 minutes more or until heated through.
5. Season to taste with salt.
6. Makes 8 servings.

fresh green beans, carrots, cooking oil, yellow pepper, green onion, clove garlic, pepper, mustard, tomatoes, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778379 (may not work)