Ingredients

1

tablespoon olive oil

2

garlic cloves, minced

1/2

small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups)

1

small red bell pepper, cut into 2x1/4x1/4-inch strips

1

medium zucchini, cut into 2x1/4x1/4-inch strips

1

medium yellow summer squash, cut into 2x1/4x1/4-inch strips

1

fresh jalapeño chile, seeded, chopped

1/4

teaspoon dried oregano leaves

1/4

teaspoon cumin

1/4

to 1/2 teaspoon salt

Preparation

Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.

Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.