  Mott Cromby has urlLink a friend and he's a cooking loser, too Gourmet Vegetable Melt 1 bag of frozen peas, corn, or other favorite frozen vegetable 1 bag of shredded mozzerella cheese First off, don't buy cheese in a chunk.
Don't kid yourself. You're not going to shred it. Just buy the pre-shredded stuff. Sometimes it's actually cheaper. My pal Mott Cromby suggests that if you're really hard up, some crumbled-up Kraft Singles slices will suffice. Pour vegetables into a normal soup/cereal bowl. Fill the bowl almost to the top; some settling will occur during cooking. Gently jiggle the bowl so that the top of the vegetable pile becomes fairly flat. Sprinkle mozzerella cheese generously over the veggies. Don't be afraid to use too much - cheese just molds in the fridge anyway. If you're feeling adventurous, fill the bowl halfway, sprinkle with cheese, then pour in more veggies and sprinkle again. It's like a layer cake, with no cake. Microwave for five or six minutes. This is longer than it seems like it should take, but remember, these are some densely packed frozen veggies.
There will be a few in the middle that won't ever thaw no matter how long you microwave them. The goal is to get most of the vegetables at least soft and the cheese melted. You can always entertain yourself by watching the bowl spin around and pinching more shredded cheese from the bag. When you remove the bowl from the microwave, it will be hot. Microwaves heat dishes just as much as food, regardless of the hype. If you don't have oven mitts - and you don't - a towel or two will do, as will the overly long sleeve of your shirt.
If you're lucky, some of the cheese will have dribbled down in the cracks between the veggies and combined with the melted ice that formerly encrusted said veggies to form a smooth, watery cheese sauce. Most of it will remain in a rapidly hardening shell on top. Stab repeatedly with fork and enjoy! 
