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6 to 8 Servings3 tablespoons CRISCO Vegetable Oil 1-1/2 cups sliced (3/8-inch thick) unpeeled yellow squash 1-1/2 cups sliced (3/8-inch thick) unpeeled zucchini 1 red pepper, halved crosswise and cut in 1/4-inch strips 1 green pepper, halved crosswise and cut in 1/4-inch strips 1 cup diagonally sliced (1/4-inch thick) celery 1/2 teaspoon flaked leaf oregano Heat Crisco oil in large skillet over medium-high heat. Add vegetables, cook and stir constantly for 2-1/2 minutes or until crisp-tender. Sprinkle with oregano. Serve warm. |
