Ingredients

　　1 onion, chopped fine

　　3 garlic cloves, minced

　　1/4 cup olive oil

　　2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)

　　1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)

　　1 red bell pepper, chopped

　　1 cup fresh corn kernels (cut from about 2 ears)

　　2 tomatoes (about 3/4 pound), cut into 1/2-inch dice

　　2 tablespoons minced fresh orégano leaves or 1/2 teaspoon dried, crumbled

　　1/2 cup packed fresh basil leaves, shredded

　　In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.