Yellow Summer Squash and Corn



1 1/2 tablespoons light olive oil
1 large red bell pepper, diced
2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch
1 cup fresh corn kernels
2 medium tomatoes, diced


8 servings

  1. In large skillet, heat olive oil. Saute bell peppers over medium heat for 2 minutes.
  2. Add the squash and corn. Saute until all vegetables are tender and crisp.
  3. Add tomatoes and saute for 1 minute.

Nutrition information: