|Thinly sliced zucchini||4 Cup (64 tbs)|
|Coarsely shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Bias sliced celery||1 Cup (16 tbs)|
|Green pepper||1⁄2 Medium, cut into thin strips|
|Garlic salt||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Cooking oil||2 Tablespoon|
|Chilli sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Tomatoes||2 Medium, cut into wedges|
In large skillet cook zucchini, carrot, onion, celery, green pepper, garlic salt, basil, and pepper, covered, in hot oil over medium-high heat 4 minutes, stirring occasionally Combine chili sauce and mustard; stir into vegetable mixture.
Add tomato wedges; cook 2 to 3 minutes or till heated through.
Season to taste with salt.