Cheese-Topped Vegetable Supper

Instructions

1. About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds.
2. Cut each squash half crosswise into 1/2-inch thick slices. Peel the squash.
3. Cut onions crosswise into 1/2-inch thick slices and separate into rings.
4. Slice Cheddar cheese into 1/4-inch thick slices.
5. In a 12-inch skillet over high heat, heat 2 tablespoons salad oil and cook broccoli, stirring quickly and frequently, about 5 minutes until it begins to brown. Remove broccoli with a slotted spoon to a large bowl.
6. In the same skillet, heat 1 tablespoon salad oil and cook squash slices, turning occasionally until they begin to brown, about 5 minutes. Remove to the bowl with broccoli.
7. In the same skillet, over medium heat, heat 2 tablespoons salad oil and cook onions with salt for 15 minutes, stirring occasionally. Stir in sugar and cook about 5 minutes until onions are browned and very tender.
8. Add broccoli, squash, and 1/2 cup water to the skillet with onions. Bring to a boil over high heat.
9. Reduce heat to low, cover, and simmer for 10 minutes until vegetables are tender.
10. Arrange cheese slices among the vegetables, cover, and cook for 5 minutes until the cheese melts.