In a large skillet, over medium heat, cook the squash, zucchini, tomato, vegetable oil, and garlic, stirring often, for about ten minutes, until the vegetables have softened.
Set the vegetable mixture aside to cool.
Toast the slices of bread, and allow them to cool.
Layer one quarter of the vegetable mixture in two slices of bread, and sprinkle with one quarter of the cheese shreds, to make each sandwich.
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