Cheese-Topped Vegetable Supper

About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds.

Cut each squash half crosswise into 1/2-inch thick slices.

Cut off peel. Cut onions crosswise into 1/2-inch thick slices.

Separate into rings. Slice cheese into 1/4-inch thick slices.

In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and frequently, about 5 minutes or until broccoli begins to brown. With slotted spoon, remove broccoli to large bowl.

In the same skillet over high heat in 1 tablespoon hot salad oil, cook squash slices, turning them occasionally until they begin to brown, about 5 minutes. Remove to bowl with broccoli.

In the same skillet over medium heat in 2 tablespoons hot salad oil, cook onions and salt 15 minutes, stirring occasionally. Stir in sugar. Cook about 5 minutes or until onions are browned and very tender. To onions in skillet, add broccoli, squash and 1/2 cup water.

Over high heat, heat to boiling.

Reduce heat to low, cover and simmer 10 minutes or until broccoli and squash are tender.

Tuck cheese slices among vegetables. Cover and cook 5 minutes or until cheese melts.

Makes 4 servings.