INGREDIENTS:

• 1 TBS olive oil
• 1 cup chopped sweet onion (such as Vidalia)
• 2 cloves of garlic, minced
• 3 large ears of fresh sweet corn, shucked and kernels removed from ear
• 1 large or two medium zucchini, diced
• 1 medium sweet red bell pepper, diced
• 1- 15oz. can of chopped tomatoes in olive oil and basil
• 1/4 cup chopped fresh basil
• salt and pepper, to taste
• couple of dashes of hot sauce, if desired

INSTRUCTIONS:

1. In a large skillet, heat olive oil over medium high heat. When pan is hot, add in onion and cook for about 3 minutes, or until the onion starts to become translucent.
2. Add in the garlic and stir for another minute.
3. Add in the pepper, corn, and zucchini. Stir to combine. Cook for another 5-6 minutes, or until the vegetables are crisp tender.
4. Add in the can of tomatoes and their juice. Stir and cook until just heated through. Take off heat.
5. Stir in chopped fresh basil and taste for salt and pepper. Add to your liking. Add in hot sauce, if using.