In this dish, each vegetable beautifully complements the other. Serve as avegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is easy topeel with a swivel-blade peeler), then cut each in half, scoop out anddiscard the seed, and dice the flesh. Add to the saucepan, along with thediced chiles, corn, salt, pepper and milk. Cover, and simmer gently forabout 15 minutes, or until chayote is tender. Stir in the parmesan and cooka few seconds until the sauce thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chilepowder.

Serves 4. Some say not to throw away the seeds from chayotes but eat them instead.

PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 gsaturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.