Cut the Green Beans (2 cup) into one-inch pieces. Shuck and slice the kernels from the Corn (3 ear). Chop the Summer Squash (2 cup). Mince the Garlic (2 clove). If using, dice the Chili Pepper (1) and deseed if you like.
Heat skillet over medium-low. Add Olive Oil (1 tablespoon). Add the green beans, corn, summer squash and hot pepper. Cook for 5 minutes stirring occasionally.
Add Tomato (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 teaspoon). Serve topped with Fresh Basil (2 tablespoon).