An Improvised Dinner

Last Friday, I found that I had no leftovers to warm-up for supper. I do my grocery shopping on Saturdays, so my fridge was pretty bare. Here's what I put together to keep from starving.

Sauteed Vegetables With Cheese

1 large red potato
2 T. olive oil
3/4 green bell pepper, chopped
3/4 sweet onion, diced
3 stalks celery
2 broccoli stalks, peeled and sliced
2 T. butter
3/4 cup cheddar cheese, shredded
salt and pepper to taste
Parmesan cheese

Slice the potato into bite-size "chips" as if for scalloped potatoes. Parboil in water for 3-4 minutes. Drain well.

Heat oil in a large skillet. Add the green pepper, onion, celery, and broccoli to the skillet and add salt and pepper to taste. Saute the vegetables until lightly browned and remove to a heat-proof bowl. Add butter to the skillet and, after it has melted, saute the potatoes until evenly browned.

Turn off the heat and return vegetables to the skillet. Add the shredded cheese and cover the skillet with a lid. When the cheese has melted, turn the mixture out into a serving dish and sprinkle with Parmesan cheese. Serve immediately.