2 lbs squash and/or zucchini, sliced
1 green bell pepper, sliced into strips
1 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 cheese - jack or cheddar are good
basil, either dry or chopped fresh
salt and pepper

Place the tomatoes in a PAM sprayed skillet and cook at medium hi heat for about 5 minutes, stirring occasionally. You want the juice from the tomatoes to evaporate a little. Remove the tomatoes from the skillet and set aside.

Put onion, squash, bell pepper & garlic into the pan 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. Stir in the tomatoes.

Place the slices of cheese on top of the veggies and cover the pan. Let set covered for 5 minutes or until the cheese has melted.

Salt and pepper to taste.

Serves 4.