Cheesy Summer Squash Saut&eacute

Ingredients

• 2 pounds summer squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 2 smallish tomatoes or one large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• Extra virgin olive oil
• 5 or 6 slices of cheese – jack or cheddar
• Basil, either dry or chopped fresh
• Salt and pepper

Directions

1. Add the onion, garlic, squash, and bell pepper to a large saucepan with a couple of tablespoons of olive oil. Set the pan over high heat and let the vegetables pick up a little color, which will give the sauté more depth.
2. While the vegetables are browning, scatter dried basil or chopped fresh basil over the top. Once they are lightly browned, take the pan off the heat, lay the cheese slices over the vegetables, and cover the pan.
3. Place the tomatoes in a separate stick-free fry pan and cook them over medium hi heat for about 5 minutes, stirring now and then. The goal is to cook off some of the tomato liquid.
4. After 5 minutes, stir the tomatoes into the other vegetables. Season with salt and pepper to taste.