2 tbsp. butter
2 carrots, not peeled, sliced diagonally
2 sm. zucchini, sliced and quartered
2 sm. summer squash, sliced and quartered
2 stalks celery, sliced diagonally
1 spray broccoli, separated
Mushrooms according to taste
1 c. green beans, sliced into 2 inch pieces (optional)
1 sm. egg plant, sliced and quartered (optional)

Quantities of vegetables can be adjusted to suit need. Melt butter in frying pan, add carrots, cook about 6 minutes. Add remaining vegetables; cook 30 to 40 minutes, covered, on top of stove over medium heat. Turn a couple times. When done, turn off heat, add a few slices of cheese (not American), cover and let melt. Can be put into buttered casserole dish when nearly finished, placed in 350 degree oven just long enough to melt cheese.