Lisa Newman

4 ears of corn                                       1 onion

1 sm. zucchini                                       1 pt. okra

1 sm. Yellow squash                             2 tomatoes

2 colored bell peppers                          2 stalks of celery

Handful of spinach                                4 carrots

2 sprigs oregano (1 t.)                           2 sprigs mint (1 t.)

2 cloves garlic (2 T.)                             1 c. chopped eggplant

1 c. fresh peas                                      1 qt. green beans

½ c. butter

Melt butter in a large skillet and toss vegetables lightly

To coat. Simmer with lid on until tender. Salt to taste. Serve over rice.

Serves 12