Squash, Tomatoes, And Corn With Jack Cheese

• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 small garlic cloves, minced
• 2 large tomatoes (1/5 lbs), halved, seeded, chopped
• 2 lbs yellow summer squash or zucchini, cut into 1/2 inch cubes
• 1 1/2 cups corn kernels (from 3 ears)
• 2 cups coarsely grated monterey Jack (~ 6 oz)
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper

1. heat oil in 12 inch heavy skillet over moderately low heat. Add onion& cook, stirring, until softened, about 5 min. Add garlic, tomatoes, squash & corn, increase heat to moderate & cook, stirring until squash is tender, 10-12 min.
2. Reduce heat to low, stir in cheese, salt & pepper and simmer covered just in until cheese is melted (about 30 seconds)

vegetable oil, onion, garlic, tomatoes, zucchini, corn kernels, monterey, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/squash-tomatoes-and-corn-with-jack-cheese-50091354 (may not work)