yellow summer squash, ends removed and sliced into 1/2- inch slices
1
medium onion, thinly sliced
1
medium green bell pepper cut into 1/4- inch strips
3
medium tomatoes, cored and quartered
1
teaspoon
fresh gingerroot, peeled and minced
1/4
teaspoon
salt
Directions:
Melt butter in large skillet. Add squash, onion and green pepper; cook and stir over medium heat until vegetables are crisp-tender, about 6 minutes, stirring occasionally.
Stir in tomatoes, salt and fresh ginger. Cook another 2 to 3 minutes until tomatoes are heated through.
Photo and food styling by Webstop
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