2small yellow or green zucchinisliced into 1/4" rounds
2ears of corncooked, kernels removed, about 1 1/2 cups of corn
2small Roma tomatoesseeded and chopped
small handful of grape or pear tomatoeshalved
1/2green bell peppercut into thin 2-3" matchsticks
1-2teaspoonsolive oil
kosher saltto taste
freshly ground black pepperto taste
1-2tablespoonsfinely chopped fresh oreganoI used Mexican oregano
Instructions
In a large skillet, warm the oil over medium heat. Add the peppers and saute for a couple minutes, stirring occasionally. Add the zucchini and saute another minute or two, until barely softened. Add the corn and tomatoes and stir to combine. Season with salt and pepper and saute for an additional 1-2 minutes. Add the oregano, toss well and taste. Adjust seasonings as desired. Saute just until everything is warm and the vegetables are still crisp and barely tender. Enjoy!