Skillet Vegetables and Cheese

Cut carrots diagonally into thin slices. Cut onion into thin wedges. Cut each mushroom into quarters.

In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook carrots, onion, mushrooms, and 1/2 teaspoon salt until all liquid evaporates and vegetables are golden brown, stirring occasionally; remove to bowl.

Meanwhile, cut broccoli into 3" by 1" pieces. Cut zucchini into bite-size chunks. Cut bread into 1-inch cubes. Slice garlic into thin slivers. Cut cheese into 1/4-inch-thick slices.

In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook broccoli, stirring quickly and constantly, until coated with oil. Add 1/4 cup water; reduce heat to medium; cover and cook 2 minutes. Uncover and add zucchini and 1/2 teaspoon salt; stir-fry 5 minutes or until broccoli and zucchini are tender-crisp.

Return vegetables in bowl to skillet; tuck cheese slices among vegetables; cover and cook over medium heat about 5 minutes or until cheese melts.

While cheese is melting, in small saucepan over medium-high heat, in 1 tablespoon hot olive or salad oil, cook garlic until golden brown; with slotted spoon, remove garlic to bowl. Into oil remaining in saucepan, stir bread cubes and cook until bread is lightly toasted.

Sprinkle toasted bread cubes and garlic over vegetables in skillet.