My mother was very thrifty, with a husband and five children to feed. We raised a garden every year and nothing went to waste! At the first and last of the growing season, there often wasn't enough of any one thing to fix for all of us, so she would use whatever vegetables there were on the vines and mix them together. Here is a recipe she used, and one of my favorites!
Put 2 to 4 T. olive oil in cast iron skillet on low heat.
Cut up any fresh vegetables you have on hand, such as squash, okra, onion, potato, bell pepper and anything else you may be growing. (tomato, green beans, etc.) Put in paper bag with the flour, cornmeal, salt and pepper. Shake to coat.
Add to olive oil and cook on medium heat about 15 minutes, turning occasionally. Cover the pan to make sure vegetables are done! Leave off lid and turn up heat last 2 or 3 minutes if you like crispier. Best cooked in a cast iron skillet, but you may use another pan or a wok. Serve!