2 med. yellow peppers
2 med. zucchini
1 med. onion
1 sm. bunch broccoli
1/2 lb. mushrooms
1/4 c. olive oil or canola oil
3/4 tsp. salt
1/4 tsp. dried oregano
1 (15 1/2 to 19 oz.) can red kidney beans
1 (8 oz.) pkg. Mozzarella cheese
1/2 (8 oz.) pkg. Monterey Jack cheese with jalapeno peppers

With knife, cut yellow peppers 1 inch wide strips. Cut zucchini into 1 1/2 inch pieces. Thinly slice onions. Cut broccoli into bite-sized pieces. Cut mushrooms in half.

In 12-inch skillet over medium high heat, in hot oil, cook onion until tender. Stir in broccoli and yellow peppers to coat with oil. Add 1/4 cup water. Cover and cook 3 minutes, stirring occasionally. Add zucchini, mushrooms, salt and oregano. Cook uncovered, stirring frequently until vegetables are tender crisp.

Drain red kidney beans. Slice cheeses. Stir red kidney beans and sliced cheese into vegetable mixture. Cover skillet and cook until beans are heated through and cheeses melt. Serve with garlic toast.

1 loaf Italian bread
1 clove garlic
4 tbsp. butter
1 tbsp. sesame seeds

Preheat broiler, slice bread diagonally into thin slices. On a cookie sheet, press garlic through garlic press into a small saucepan. Add butter. Heat over low heat until butter melts. Broil bread in oven until toasted on one side, 1 minute. Turn slices. Brush with garlic butter. Sprinkle with sesame seeds. Broil 1 minute longer or until lightly toasted.