squash, tomatoes, and corn with jack cheese

From the Gourmet cookbook:

Ingredients:

• 3 Tbls vegetable oil
• 1 medium onion
• 2 small garlic cloves, minced
• 2 large tomatoes (about 1.5 pounds), halved, seeded, and chopped
• 2 pounds summer squash, cut into .5 inch cubes
• 1.5 cups corn kernels (about 3 ears)
• 2 cups coarsely grated Monterey Jack cheese (about 6 ounces)
• 3/4 tsp salt
• 3/4 tsp black pepper

Directions:

1. Heat oil in a 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring, until softend, about 5 minutes.
2. Add garlic, tomatoes, squash, and corn, increase heat to moderate, and cook, stirring, until squash is tender, 10-12 minutes.
3. Reduce heat to low, stir in cheese, salt and pepper, and simmer, covered, just until cheese is melted, about 30 seconds.

Results:
I really liked the vegetables themselves, and I like that it seems like something I could do with frozen or canned veggies in the winter (if I can find frozen squash). But the cheese sort of did this sticky glomming coating thing with the fork when we ate it, which may be your thing but I find it distasteful. The cheese did thicken the juice, but it didn't add a lot of flavor except for the cloying sweetness of jack that I don't really prefer over other cheeses, and if I'm going to add that much fat to a recipe it'd better make it 50 times better. The next time I'll either leave out the cheese or add a little bit of flavorful cheese after serving so it can melt at the table (I'm thinking smoked gouda or chevre?), and instead add some smoked paprika or, I dunno, maybe celery salt? Hmm... The flavors were very nice the next day for leftovers.