Ham And Vegetable Medley

• 1 lb. boneless ham, sliced
• 1 whole green pepper, small
• 1 whole onion, medium
• 2 whole zucchini
• 2 whole tomatoes, large
• 1 whole yellow squash, medium
• 1/2 c. water
• 2 tsp. basil
• 1/4 tsp. pepper
• 3 Tbsp. chicken broth
• 1/2 tsp. salt
• 3 Tbsp. salad oil
• 1 whole red pepper, small

1. With sharp knife, cut ham into 1/4-inch thick strips about 3-inches long, cut each tomato into 8 wedges, cut green and red peppers into 1/2-inch wide strips, cut onion, yellow squash and zucchini into 1/4-inch wide slices.
2. In 12-inch skillet over high heat, heat salad oil; cook green and red peppers, onion, yellow squash, zucchini and ham about 5 minutes, stir frequently.
3. Reduce heat to medium, add water, chicken broth, basil, salt and pepper. Cook until vegies are tender-crisp, stirring occasionally, about 5 minutes.
4. Add tomato wedges, continue cooking until tomatoes are heated through.

boneless ham, green pepper, onion, zucchini, tomatoes, yellow squash, water, basil, pepper, chicken broth, salt, salad oil, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410372 (may not work)