Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.

　　

Ingredients

4 to 6 servings

　　1 1/2 tablespoons light olive oil

　　1 large green or red bell pepper, cut into short strips

　　2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch-thick

　　1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears)

　　2 medium firm tomatoes, diced

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.

　　

Step 2

Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

　　

Menu

Step 3

Summer Squash and Corn Sauté (this page)

　　

Step 4

Soy Sloppy Joes (page 151)

　　

Step 5

Bountiful tossed salad

　　

Step 6

Stone-ground tortilla chips

　　

nutrition information

Step 7

Calories: 97

　　

Step 8

Total Fat: 4g

　　

Step 9

Protein: 2g

　　

Step 10

Carbohydrate: 13g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 7mg

　　The Vegetarian 5-Ingredient Gourmet