Ham And Fresh Vegetable Medley
|Cooked ham||1 Pound|
|Green pepper||1 Small|
|Pepper red||1 Small|
|Yellow squash||1 Medium (Straight Neck)|
|Salad oil||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Bouillon cube/Envelope||1 (Chicken Flavored)|
1. 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 slices.
2. In 12-inch skillet over high heat, in hot salad oil, cook green and red peppers, onion, yellow squash, and zucchini about 5 minutes, stirring frequently. Reduce heat to medium; add water, basil, salt, and bouillon. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
3. Add ham and tomato wedges; continue cooking until ham and tomatoes are heated.