Just a family term for cutting up a lot of veggies from the garden in a big ol' iron skillet, cooking it down until tender and then thickening it with corn meal. Usually this is done to use up extra veggies either at the early stages of the garden before you have enough of any one vegetable to can it up or near the end of the harvest when in the same predicament. Usually ours will have tomatoes, both red and green, yellow squash, onions, sweet and hot peppers, sweet corn and new potatoes.
Typically this is either eaten as the meal or served over potatoes, pasta, rice or biscuits. It's a great way to use stray veggies that wouldn't make a meal or a batch for canning just yet but can be used as part of a meal...we call is slumgulleon, or more accurately, slumgullion, which normally refers to a meat stew but ours were meatless due to the time of year.