2 tbsp. unsalted butter
1 each sm. red, green, yellow bell peppers, seeded, cut into 1/2 inch dice
2 cloves garlic, minced
1/2 lb. zucchini, trimmed, cut into 1/2 inch dice
1 tsp. salt
1/4 tsp. ground pepper
4 oz. Monterey Jack cheese, finely grated
1 1/2 c. finely chopped onion
2 jalapeno peppers, seeded, diced
1/2 lb. butternut or Hubbard squash, pared, cut into 1/2 inch dice
1 c. corn kernels
1/2 tsp. dried oregano
3 tbsp. heavy cream

In 9 or 10 inch oven proof skillet, melt butter over medium heat. Add onion, bell peppers, jalapeno pepper and garlic; cook, stirring frequently, until softened, 5 to 7 minutes. Add squash, zucchini, corn, salt, oregano and pepper. Cook, covered, stirring occasionally, 7 to 8 minutes.

Pour cream around sides of skillet and cook uncovered in broiler until vegetables just begin to lightly brown, about 5 to 7 minutes. Sprinkle top with cheese, broil 4 inches from heat until cheese is melted and browned, 1 to 2 minutes. Yield: 6 cups.