Cheese-Topped Vegetable Supper

Directions

1. 1
   About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds.
2. 2
   Cut each squash half crosswise into 1/2-inch thick slices.
3. 3
   Cut off peel. Cut onions crosswise into 1/2-inch thick slices.
4. 4
   Separate into rings. Slice cheese into 1/4-inch thick slices.
5. 5
   In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and frequently, about 5 minutes or until broccoli begins to brown. With slotted spoon, remove broccoli to large bowl.
6. 6
   In the same skillet over high heat in 1 tablespoon hot salad oil, cook squash slices, turning them occasionally until they begin to brown, about 5 minutes. Remove to bowl with broccoli.
7. 7
   In the same skillet over medium heat in 2 tablespoons hot salad oil, cook onions and salt 15 minutes, stirring occasionally. Stir in sugar. Cook about 5 minutes or until onions are browned and very tender. To onions in skillet, add broccoli, squash and 1/2 cup water.
8. 8
   Over high heat, heat to boiling.
9. 9
   Reduce heat to low, cover and simmer 10 minutes or until broccoli and squash are tender.
10. 10
    Tuck cheese slices among vegetables. Cover and cook 5 minutes or until cheese melts.
11. 11
    Makes 4 servings.