Fresh Vegetable Medley

1 large onion, sliced
3 garlic cloves, minced
1 T. olive oil
1 # yellow squash, cut into 1/2 " cubes
1 # patty pan squash, cut into 1/2 " cubes (or zucchini squash)
1/2 green pepper diced or 1 diced jalapeno or anaheim pepper
2 medium tomatoes, peeled and chopped
3/4 # fresh green beans cut into 1 " pieces
1 1/4 C. fresh sweet corn
1 t. salt
1/4 t. pepper
1/4 t. basil
1/4 t. leaf oregano
1 C. shredded monteray jack cheese.

In large skillet, saute onion and garlic in oil until tender. Add squash, tomatoes, pepper and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt, pepper, basil and oregano. Cook for 3 minutes or until corn is tender. Top with cheese.

Yields 12 servings

NOTE: I often use "planned over" cooked fresh green beans and corn instead. I just add it towards the end. This is a good recipe to adjust to your liking. It is also a good way to use the fresh vegetables. Enjoy