Mom's Cheesy Summer Squash

2 lbs squash and/or zucchini

sliced1 green bell pepper, seeds removed

sliced2 smallish tomatoes or one large tomato, peeled and cut into wedges

1/2 yellow onion, peeled and sliced

1 clove of garlic, chopped

Olive oil

5 or 6 slices of reduced fat cheese - jack or cheddar

Basil, either dry or chopped fresh

Salt and pepper

Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
Serves 4.

This recipe came from Simply Recipes and is one of my favorites. Great to use in the summer with your summer squash harvest or road side stand purchases!