Ingredients:

1 Zucchini (Julienned)

1 Summer Squash (Julienned)

1 Eggplant (Julienned)

2 Vine Ripe Tomatoes (chopped and deseeded)

1 Red Bell Pepper

1 Green Bell Pepper

6 Button Mushrooms (Sliced)

1 Shallot (Diced)

1TBS of Butter

1 TBS Olive Oil

1/2 TSP of Crush Garlic

1/4 Cup of Tomato Paste

1/8 TSP of Herbs De Provence

Salt and Pepper to taste

1 Handful of  Cheese (I alternate between Farmers Cheese and Mozzarella)

In a sauté pan add butter then first 8 ingredients. It will begin to cook down. Add  garlic, and herbs. After the vegetables have cooked down to your liking then add the tomato paste and stir into the vegetables.  When coated then add olive oil and stir around to coat. Add cheese of choice on top, turn off stove and cover pan with lid to melt cheese.

I serve on toasted butter sourdough bread.

Fast, Fresh, and Delightful