Ingredients:
1 Tablespoon olive oil
2 cups sliced summer squash
1/4 cup diced roasted red pepper
1 cup cherry tomatoes
1 cup fresh corn kernels (about 1 large ear)
1/3 cup sliced celery (optional)
2 Tablespoons chopped fresh mint or basil
Directions:
Heat oil in large skillet. Add squash and sauté, stirring frequently, for 3 minutes over medium-high heat. Stir in peppers, tomatoes, corn and celery (if using). Lower heat to medium and continue cooking, stirring frequently, for another 5 minutes. The vegetables should be barely cooked through and retain their texture. Stir in the herbs just before serving.
