Ingredients: ¼ cup olive oil 2 cups diced red potatoes 1 cup julienne-sliced onion (about 1 medium onion) 2 cups fresh green beans, trimmed 1 cup julienne-sliced red sweet pepper strips (about ½ pepper) 1½ cups sliced yellow squash (about 2 squash) 4 cups sliced zucchini (about 2 zucchini) 1 teaspoon minced garlic Dash of salt to taste 1 teaspoon fresh chopped rosemary 2 (5-ounce) cans sundried tomato & basil tuna medley (do not drain) 4 sprigs of fresh rosemary for garnish

Directions: In skillet heat oil over medium-high heat. Add potatoes, onion, and green beans. Cook and stir for 5 minutes, turning frequently. Add remaining vegetables, garlic, salt, and chopped rosemary. Add tuna, including the flavored juices. Cook mixture, stirring gently until vegetables are tender, about 8 to 10 minutes. Serve from skillet. Garnish each plate with a sprig of rosemary. If desired, serve with French rolls or garlic bread. Makes 4 servings. (Recipe from Bumble Bee) Note: Frozen vegetables may be substituted for ease of preparation or seasonal availability. *See more recipes in our vegetables & salads collection