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READ REVIEWS (0)

Ray Kachatorian

35 mins total
20 mins prep

Recipe Filed Under
Vegetable, Zucchini, Corn, Bell Pepper, American, Vegetarian, Gluten Free, Side Dish, Spring, Summer, Picnic, Fourth of July, Tailgating, Cookout

Provided By: Curtis Stone

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Ingredients

Serves:

2 tablespoons olive oil

1 small red onion, medium dice

2 garlic cloves, finely chopped

1 red bell pepper, medium dice

1 green bell pepper, medium dice

2 zucchini, medium dice

2 ears fresh yellow corn, shucked (about 2 /2 cups of kernels)

1/4 cup finely chopped fresh Italian parsley

2 tablespoons chopped fresh thyme

2 tablespoons fresh lemon juice

salt

fresh ground black pepper

Directions

Heat the oil in a large sauté pan over medium-high heat. Add the onions and sauté until slightly softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add the zucchini and corn and sauté until they are crisp-tender, about 5 minutes. Stir in the parsley, thyme, and lemon juice. Season to taste with salt and pepper and serve.

Visit http://curtisstone.com