This is a nice bed for grilled chicken, as a side, or as a vegetarian main dish. It’s a tasty pasta sauce, too! The recipe called for jack cheese; I used feta cheese–any cheese could work, I think.
3 T vegetable oil
1 medium onion, chopped
2 small garlic cloves, chopped
2 large tomatoes (1-1/2 lbs), halved, (seeded), and chopped
2-lbs summer squash or zucchini, cut into 1/2-inch cubes
1-1/2 c corn kernels (from about 3 ears)
2 c coarsely grated Monterey Jack cheese (about 6 ounces)
salt and pepper
fresh basil leaves, sliced crosswise, for garnish, optional
1. Heat oil in a 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring, until softened, about 5 minutes.
2. Add garlic, tomatoes, squash, and corn. Increase heat to medium, and cook, stirring, until squash is tender and most of the liquid has evaporated, around 12 to 15 minutes.
3. Reduce heat to low, stir in cheese, salt, and pepper, and simmer, just until cheese is melted, about 30 seconds. (You could cover the skillet for this last part.) Sprinkle with basil leaves, if using, and serve.