Ingredients
1/4 cup vegetable oil1 medium zucchini, thinly sliced1 large onion, chopped1 large carrot, coarsely shredded3/4 cup chopped celery1/2 cup julienned green pepper1/2 teaspoon garlic salt1/4 teaspoon dried basil1/3 cup taco sauce2 teaspoons prepared mustard2 medium tomatoes, cut into wedges
Preparation
In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
