1/4	Cup	Vegetable oil
1	Medium	Zucchini, thinly sliced
1	Large	Onion, chopped
1	Large	Carrot, coarsely shredded
3/4	Cup	Chopped celery
1/2	Cup	Julienned green pepper
1/2	Tsp.	Garlic salt
1/4	Tsp.	Dried basil
1/3	Cup	Taco sauce
2	Tsps.	Prepared mustard
2	Medium	Tomatoes, cut into wedges

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.

YIELD: 6 Servings