SUMMER SKILLET SUPPER
1 (1 lb.) fully-cooked ham slice
2 large tomatoes
1 clove garlic, minced
1 medium size green pepper
1 medium size onion
1 medium size yellow squash (about 1/ 2 lb.)
2 medium zucchini (about 1 lb. total)
3 Tbs. olive oil
1/ 2 cup chicken broth or 1 envelope instant chicken broth mixed with 1/ 2 cup water
2 tsp.fresh chopped basil or 1/ 2 tsp. dried basil
1/ 2 tsp salt, or to taste
1/8 tsp. pepper
Cut ham into 1/ 4 inch strips, about 1-1/ 2 inches long. Cut each tomato into 8 wedges; cut pepper into 1/ 2 inch wide strips and onion into thin lengthwise slivers. Cut squashes into 1/ 4 inch wide slices, halving lengthwise if larger than 1 inch in diameter.
In wok or large skillet over medium high heat, cook ham and all vegetables, except tomatoes, in hot oil about 5 minutes, stirring frequently. Reduce heat to medium. Add remaining ingredients, except tomatoes; stir and cook until vegetables are crisp-tender, about 10 minutes. Add tomato wedges and continue cooking until tomatoes are heated through.