Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat.  Add the peppers, squash, zucchini and basil and cook until the vegetables are tender-crisp, stirring often.
• Stir the soup mix and water in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.
• Spoon the vegetable mixture on the potatoes.  Top with the cheese.

Ingredients

• 2 tablespoons oil
• 1 medium green pepper, cut into 1/2-inch pieces (about 1 cup)
• 1 medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)
• 1 medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)
• 1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
• 0.5 teaspoon dried basil leaves, crushed
• 1 envelope (about 1 ounce) dry onion recipe soup & dip mix
• 0.5 cup water
• 6 hot baked white potato, split
• 1 cup shredded mild Cheddar cheese(about 4 ounces)