2 tbsp. butter
1 med. onion, thinly sliced
1 lg. zucchini, thinly sliced
4 med. size yellow squash, thinly sliced
1 med. size green pepper, cut into thin strips
3 med. tomatoes, peeled and quartered
1 tsp. salt
Dash of pepper
1 c. grated Parmesan cheese

Melt butter in hot wok or large skillet, coating sides and bottom of pan. Add onion; stir fry briefly. Stir in zucchini, yellow squash and green pepper; cook 2 or 3 minutes or until crisp tender. Add tomatoes, salt, and pepper; stir well. Sprinkle Parmesan cheese over vegetables. Stir gently until cheese melts.