4 medium summer squashes
1 cup thinly sliced carrots
4 to 6 ounces sliced mushrooms
2 tablespoons olive oil
1 tablespoon butter
1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium-high heat.
Add vegetables and cook, stirring, for about 8 minutes, or until tender but still a little crisp.
Add butter and toss with the cheese.
Let stand for 5 minutes before serving.