Rainbow Veggie Cheese Lovers

Multi-colored vegetables make this cheese delicious and pretty! Serve with garlic bread for a great summer lunch.

Heat the butter in a large skillet over medium heat.

Add the onion and garlic , and cook 5 minutes , or until the onion is slightly tender.

Stir in the zucchini , squash and saute just until it begins to soften , about 5 minutes.

Mix in the tomatoes and raise the heat to medium-high.

Cook , stirring often , until the zucchini and squash are tender but not mushy and the juices have evaporated.

Sprinkle with queso fresco crumbles over zucchini / squash at a low simmer.

Cover and cook the cheese until just tender , about a few minutes.

Sprinkle with cilantro to serve.

zucchini, yellow squash, onion, tomatoes, queso fresco, garlic, butter, cilantro