INGREDIENTS:
- 1 TBS olive oil
- 1 cup chopped sweet onion (such as Vidalia)
- 2 cloves of garlic, minced
- 3 large ears of fresh sweet corn, shucked and kernels removed from ear
- 1 large or two medium zucchini, diced
- 1 medium sweet red bell pepper, diced
- 1- 15oz. can of chopped tomatoes in olive oil and basil
- 1/4 cup chopped fresh basil
- salt and pepper, to taste
- couple of dashes of hot sauce, if desired
INSTRUCTIONS:
- In a large skillet, heat olive oil over medium high heat. When pan is hot, add in onion and cook for about 3 minutes, or until the onion starts to become translucent.
- Add in the garlic and stir for another minute.
- Add in the pepper, corn, and zucchini. Stir to combine. Cook for another 5-6 minutes, or until the vegetables are crisp tender.
- Add in the can of tomatoes and their juice. Stir and cook until just heated through. Take off heat.
- Stir in chopped fresh basil and taste for salt and pepper. Add to your liking. Add in hot sauce, if using.