Green Beans (2 cups)
into one-inch pieces. Shuck and slice the kernels from the
Corn (3 ears)
. Chop the
Summer Squash (2 cups)
. Mince the
Garlic (2 cloves)
. If using, dice the
Chili Pepper (1)
and deseed if you like.
Heat skillet over medium-low. Add
Olive Oil (1 Tbsp)
. Add the green beans, corn, summer squash and hot pepper. Cook for 5 minutes stirring occasionally.
Tomatoes (1 cup)
and cook for 3 minutes, stirring occasionally.
Add garlic and cook for 1 to 2 minutes, stirring often. Taste and adjust seasoning with
Salt and Pepper (to taste)
if needed. Remove from heat and add
Distilled White Vinegar (1 tsp)
. Serve topped with
Fresh Basil (2 Tbsp)