Mixed Vegetables Italienne - cooking recipe

Ingredients

1/4 c. oil (salad)
1 (1 lb.) can stewed tomatoes
1 beef bouillon cube
4 c. zucchini in 1-inch pieces
1 c. frozen peas
1 c. frozen whole kernel corn
1 c. sliced carrots
1 c. diced potatoes
1 c. chopped onion
1 tsp. oregano leaves
1 1/2 tsp. salt
1/8 tsp. pepper

Preparation

Put all ingredients in a 10-inch skillet (young zucchini need not be peeled).
Cover and simmer 25 to 30 minutes or until vegetables are tender-crisp.
Yields 6 servings.