1/2 c. water
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
3 med. carrots, scraped and cut into 1/4 inch slices
2 med. green pepper, cut into 1/2 inch pieces
1 lg. onion, cut in wedges
2 med. yellow squash, sliced
2 med. zucchini, sliced
1 lb. fresh mushrooms, sliced (or sliced canned)
1 c. shredded cheddar cheese

Combine first 5 ingredients in pan and bring to boil. Add carrots; cover, reduce heat. Simmer 5 minute. Add green pepper, onion, yellow squash, zucchini. Cover and cook 10 minutes. Stir in mushrooms. Simmer 3 minutes. Drain.

Place vegetables in 13x9x2 inch baking dish; sprinkle with cheese. At this point you may refrigerate overnight if you like or put it in the broiler until cheese melts. If overnight or cold, put in cold oven at 325 degrees for 30 minutes until bubbly. Serves 8-10.