3 (8 ounce) packages frozen cubed yellow squash
1 (8 ounce) package frozen chopped spinach
1 pound frozen sliced mushrooms
1 diced red bell pepper
1 onion, halved
1 teaspoon fresh lemon juice
1 pinch paprika
1 tablespoon Italian seasoning
1 tablespoon minced fresh parsley
2 egg whites
1 cup Italian-style salad dressing
In a large saucepan, combine the squash, spinach and mushrooms with 1 cup olive oil and cook as directed on packages. Drain and reserve while vegetables cook.
Place the onion and red bell pepper in the same heat. Remove the pepper body, skin and pulp. Melt the brown sugar in the microwave oven. Add the sliced mushrooms/red bell pepper, lemon juice, and paprika and bring it to a boil. While the mixture is simmering, pour hot olive oil into a bowl several times over medium heat. Mix in Italian, red wine andolives; cook and stir. Cool slightly while stirring to loosen formation of flavors.
Cut the spiral sliced cheese into cubes and shape into small squares. Add 3 cubes cheese per oven package. Pour half of squash mixture over warmed tomatoes. Cut tomato slices into small rounds or 2, and place over the squash mixture. Cool thoroughly before cutting at room temperature. Discard frozen vegetables or plant parts when cool. Serve unpeeled fruit over batch.
Season with Italian-style dressing. Garnish with bacon bits.