2 average size squash, sliced
1 onion, thinly sliced
1 green pepper, thinly sliced
2 lg. tomatoes, quartered
1 level tsp. sweet basil
1 tbsp. grated Parmesan cheese
Dash of pepper & salt

Saute in large skillet (with 1 tablespoon butter if desired). When vegetables are just beginning to turn soft, place in casserole dish and sprinkle with pound mozzarella cheese. Bake in 350 degree oven until vegetables are tender and cheese becomes light brown.

Serves 4.