El Paso Saucy Vegetables

1 tablespoon oil

2 yellow summer squash, cut into 1/4 -inch thick slices

1 large zucchini, cut into 1/4-inch thick slices

1 medium onion, thinly sliced, sep arated into rings

1 large tomato, cut into 8 wedges

1/2 to 1 teaspoon dried oregano leaves

1/4 teaspoon salt

1/8 teaspoon pepper

8-ounce jar Old El Paso Taco Sauce

1 cup shredded Monterey Jack cheese

Cilantro sprigs for garnish

Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion. Cook and stir 5 minutes or until vegetables are crisp-tender. Add tomato and oregano. Cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low and sprinkle with cheese. Cover and cook 2 minutes, just until cheese is melted. Garnish with cilantro