Squash Stir-Fry

1 tablespoon oil  (I prefer canola)
1 small zucchini, sliced ¼ thick  (1 cup)
1 small yellow summer squash, sliced ¼ thick (1 cup)
1 meduim sweet red pepper, cut into strips and halved (1 cup)
¼ cup sliced ripe olives
1 teaspoon dried Italian seasoning (I crush it using mortar & pestle)
1/8  teaspoon garlic salt

Preheat wok or large skillet over high heat; add oil.
Add zucchini, summer squash, and red pepper strips.
Cook and stir 3 to 4 minutes or until vegetables are nearly tender-crisp.
Add olives, Italian seasoning, and garlic salt.
Cook while stirring for one more minute.

Serves 4.

Note:  any leftovers are good added to a tossed salad.