• 1 ear of corn (kernels cut from the cob)
  • 1 medium zucchini, chopped
  • 1 cup cherry tomatoes
  • 1/2 tbsp olive oil
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1/4 cup fresh basil
  1. Warm oil in a medium-size saute pan over medium-high heat. Add corn, zucchini, and peppers, and saute until lightly browned. Add tomatoes; cook for another 3 minutes, until the skins on the tomatoes blister slightly. Turn off the heat, add salt and pepper to taste, then add fresh basil.