2 zucchini, about 3/4 lb.
2 red peppers, about 3/4 lb.
2 med. turnips, about 1/2 lb.
3/4 c. thinly sliced onions
2 tbsp. olive oil
Salt and pepper to taste
4 or more tbsp. freshly grated Parmesan, Romano or gruyere cheese

Cut the zucchini into thin rounds. Cut the peppers in half lengthwise. Cut each half into thin lengthwise strips. Cut each strip in half crosswise. Cut the tomatoes into 1 inch cubes. Cut the turnips lengthwise in half. Cut each half into thin crosswise slices.

Heat the oil in a skillet and add the onions and red peppers. Cook, stirring, about 1 minute and add the zucchini, turnips, salt and pepper. Cook, stirring often, about 5 minutes and add the tomatoes. Bring to the boil and cover. Cook, stirring occasionally, about 10 minutes. Meanwhile, preheat the broiler to high.

Pour the mixture into a heatproof baking dish and sprinkle evenly with cheese. Place the dish about 6 inches from the source of heat and let broil about 5 minutes or until nicely browned on top.

NOTE: Makes 4 servings. Zucchini or turnips may be replaced with another vegetable or either one may be deleted with other vegetables in recipe increased.