Summer Vegetable Medley


Sweet corn, heirloom tomatoes and garden-fresh zucchini are the quintessential tastes of summer. When farm stands and backyard gardens are groaning with just-picked vegetables, it's time to get creative in the kitchen!

Here's an easy recipe that comes together in a jiffy and lets the flavor and texture of each vegetable shine. Many herbs will complement this medley; the recipe calls for basil, but thyme, tarragon and cilantro are delicious, too, so choose your favorite.


2 tablespoons extra-virgin olive oil
1 tablespoon butter
  pinch red pepper flakes (or to taste)
3 Earthbound Farm Organic Green Onions (thinly sliced)
3 cloves Earthbound Farm Organic Garlic (finely minced)
3 cups diced Earthbound Farm Organic Zucchini (1/4-inch dice)
4 ears of corn, kernels only (about 3 cups)
2 cups diced ripe Earthbound Farm Organic Tomatoes (1/4-inch dice)
1 tablespoon chopped fresh basil
  Salt and freshly ground pepper (to taste)


Place the oil, butter, and red pepper flakes in a large skillet and heat over medium heat until the oil is hot.

Add the scallions and garlic, and cook until the garlic is fragrant, stirring frequently, about 2 minutes.

Add the zucchini and cook, stirring often, for 2 minutes.

Add the corn and cook the medley, stirring frequently for 2 minutes.

Add the tomatoes and basil (or other herb), and cook until the vegetables are hot and crisp-tender, 2 to 4 minutes more. Avoid overcooking the vegetables, as they are meant to have a toothsome (al dente) texture. Season to taste with salt and pepper, and serve hot or warm.

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