2 med. sized yellow peppers
2 med. sized zucchini (about 10 oz. each)
1 med. sized onion
1 sm. bunch broccoli
1/2 lb. med. sized mushrooms
1/4 c. olive or salad oil
3/4 tsp. salt
1/4 tsp. dried oregano leaves
1 (15 1/4 to 19 oz.) can red kidney beans
1 (8 oz.) pkg. Mozzarella cheese
1/2 of 8 oz. pkg. Monterey Jack cheese with jalapeno peppers

1. With knife, cut yellow peppers into 1 inch wide strips; cut zucchini into 1 1/2 inch pieces. Thinly slice onion; cut broccoli into bite sized pieces. Cut mushrooms in half.

2. In 12 inch skillet over medium high heat, in hot olive oil, cook onion until tender, stirring occasionally. Stir in broccoli and yellow peppers to coat with oil. Add 1/4 cup water; cover and cook 3 minutes, stirring occasionally. Add zucchini, mushrooms, salt and oregano leaves; cook, uncovered, stirring frequently, until vegetables are tender crisp.

3. Drain red kidney beans; slice cheeses. Stir red kidney beans and sliced cheeses into vegetable mixture. Cover skillet and cook until kidney beans are heated through and cheeses melt. Serves 6, 405 calories.