Ingredients
Scale
- 2 tbsp unsalted butter
- 12 oz small green zucchini, chopped into 1/2″ dice (2–3 small) or other summer squash if you’re lucky enough to get it!
- 1 red bell pepper, chopped into 1/2” dice
- 2 ears fresh corn, kernels removed
- 1 c fresh green peas
- 1 tsp chopped fresh green thyme
- kosher salt and freshly ground black pepper
- 1 c heirloom tomatoes, halved
- finely sliced chives for garnish
Instructions
- Melt the butter in a 12″ skillet over medium high heat. Add the squash and bell pepper. Sauté until the squash is tender and slightly golden (about 3 minutes). Add the corn, peas and thyme and sauté until tender (another 3 minutes). Season to taste with salt & pepper. Stir in the tomatoes. Serve garnished with chives.
Notes
- The original recipe called for 2 tbsp of lemon juice, which I forgot to add. I recognize that it might have “brightened” the flavour further, but found that the dish was delicious without it.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 6