Summer Garden Sauté | Oklahoma State University

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 2 medium zucchini, ends trimmed, sliced 3/8-inch thick
• 2 medium yellow squash, ends trimmed, sliced 3/8-inch thick
• 1 small red or green bell pepper, seeded, diced
• 1/3 cup water
• 3 ears sweet corn husked, 10-ounces frozen corn, or 1 15- ounce can whole-kernel corn, drained
• 1 large tomato, peeled, diced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons minced fresh parsley