Add some taco sauce to your veggies for a taste of summer.
1 tbsp. oil 2 yellow summer squash, cut into 1/4 inch thick slices 1 large zucchini, cut into 1/4 inch thick slices 1 medium onion, thinly sliced, separated into rings 1 large tomato, cut into 8 wedges 1/2 tsp. dried oregano leaves 1/4 tsp. salt 1/8 tsp. pepper 1 (8oz.) jar taco sauce 4 oz. (1 C.) shredded Monterey Jack cheese Fresh cilantro sprigs, if desired
Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion; cook and stir 5 minutes or until vegetables are crisp-tender. Add tomato and oregano; cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low; sprinkle with cheese. Cover; cook 2 minutes or just until cheese is melted. Garnish with cilantro.