Quick and easy summer veggies that cook in about 14 minutes. Pair them with fish that cooks in 10 minutes start-to-finish adn you are ready to sit down to a fabulous meal.

Serves 4

2 tablespoons olive oil
½ teaspoon red pepper flakes
½ red onion, medium to small chopped
¾ cup cherry tomatoes, halved
2 cloves garlic, minced
1 medium zucchini, quartered and diced into ½-inch pieces
1 yellow crookneck squash, quartered and diced into ½-inch pieces
2 ears fresh corn, shucked and cut from the cob
1 tablespoon fresh basil, thinly sliced
2 tablespoons fresh Italian parsley, minced
1 teaspoon fresh chives, finely minced with kitchen scissors
salt and pepper to taste

Directions

1. Pour olive oil in a nonstick or cast-iron skillet and heat to medium-high. Sprinkle in red pepper flakes and add onions. Sauté until onions begin to have a slight brown edge, about 4 minutes.

2. Add cherry tomatoes and quickly stir to blend with onions. Then, let tomatoes sit (do not stir) as you want a char on the tomatoes. Cook 4 minutes, then add garlic, zucchini, and yellow squash. Sprinkle with salt and pepper. Mix the vegetables with a wooden spoon, being careful not to mash them, and sauté at a medium-high temperature for 5 minutes. You want the squash to just begin to soften. Regulate heat so the vegetables do not burn but are still cooking quickly.

3. Add fresh corn kernels and mix in. Cook 2 minutes. Remove from heat, toss in herbs, and let sit for a minute. Taste for seasonings.