Spanish Vegetables

1 cup corn (drained if using canned)

½ cup finely chopped onion

1 clove garlic, minced

1 Tablespoon olive oil

1 pound zucchini, sliced

2 cups chopped peeled tomatoes

1 teaspoon oregano

1/8 teaspoon fresh ground black pepper

In skillet, cook onion and garlic in oil until onion is tender, but not brown.

Stir in remaining ingredients.

Cover and cook over low heat for about 10 minutes, or until just tender. Do not overcook or you will have mushy vegetables.

Makes 4 to 6 servings.