Mim’s Yellow Squash

Mim’s Summer Squash:
2 lbs yellow/crooked neck squash , sliced
1 red bell pepper, seeds removed, sliced
one large tomato, cut into wedges
1/2 red onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
1/2 to 1 cup shredded cheddar cheese
Basil, chopped fresh 1 or 2 leaves more if you like
Salt and pepper
Bacon Bits optional, sprinkle on top right before serving

Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown slightly As you are browning, sprinkle chopped fresh basil on the vegetables. When the squash is slightly browned, remove from heat, add the cheese, and cover the pan.

In a separate stick-free fry pan, put the tomatoes and cook at medium high heat for about 5 minutes, stirring occasionally. You want the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the squash and stir. Salt and pepper to taste. Add Bacon Bits right before serving.