1 1/2 c. zucchini, sliced
1 1/2 c. yellow squash, sliced
1 c. carrots, thinly sliced
1 c. quartered mushrooms
2 tbsp. oil
1/2 c. grated Parmesan cheese

Cook and stir vegetables in oil over medium-high heat 6 to 8 minutes or until crisp-tender. Sprinkle with cheese. Let stand 5 minutes. Makes 4 cups.