Summer Squash and Zucchini

The Roommate Diaries, Volume 3: The dreadfully uncultivated girl never has eaten a squash she liked. What a mockery of good cuisine. The finished product is way colorful (one of the many reasons why I love it) and the vibrant color apparently caught her eye, for she couldn't stop eating... The satire of this whole story? She continues to scorn me, yet loves everything I make. Score: fearless cook-3, roomie- 0.

2 lbs squash and zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
6 slices of cheese - cheddar
Basil, either dry or chopped fresh
Salt and pepper

Put onion, garlic, squash, and pepper into a large saucepan with 2 tablespoons of olive oil. Put on high heat and brown the vegetables to a golden sheen. While browning, sprinkle basil and salt and pepper on the vegetables. When vegetables are slightly browned, remove from heat, places cheese on top, and cover the pan.
In a separate fry pan, cook tomatoes for about 5 minutes, stirring occasionally. (Letting the juices evaporate) After 5 minutes, add the tomatoes to the rest of the vegetables and stir.
This recipe courtesy of Elise (Unlike most recipes I commandeer, I didn't change one part of this recipe!)