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1
About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds.
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2
Cut each squash half crosswise into 1/2-inch thick slices.
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3
Cut off peel. Cut onions crosswise into 1/2-inch thick slices.
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4
Separate into rings. Slice cheese into 1/4-inch thick slices.
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5
In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and frequently, about 5 minutes or until broccoli begins to brown. With slotted spoon, remove broccoli to large bowl.
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6
In the same skillet over high heat in 1 tablespoon hot salad oil, cook squash slices, turning them occasionally until they begin to brown, about 5 minutes. Remove to bowl with broccoli.
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7
In the same skillet over medium heat in 2 tablespoons hot salad oil, cook onions and salt 15 minutes, stirring occasionally. Stir in sugar. Cook about 5 minutes or until onions are browned and very tender. To onions in skillet, add broccoli, squash and 1/2 cup water.
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8
Over high heat, heat to boiling.
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9
Reduce heat to low, cover and simmer 10 minutes or until broccoli and squash are tender.
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10
Tuck cheese slices among vegetables. Cover and cook 5 minutes or until cheese melts.
