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SUMMER VEGETABLE SKILLET 
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1/2 tsp. salt
Parmesan cheese for topping
2 c. summer squash, cubed
3 med. tomatoes, peeled
1 tbsp. sugar
1/2 tsp. pepper

Cut tomatoes into wedges. Saute onion and green pepper in butter in electric skillet until tender. Stir in sugar, salt and pepper. Add squash and tomatoes. Cook slowly until vegetables are tender, for 5 to 7 minutes. Serve with Parmesan cheese sprinkled on top.
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