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This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.

Zucchini Corn Saute

1 tablespoon extra virgin olive oil
3 cups zucchini, sliced (about 3 medium)
1/2 cup red onion, chopped
1/8 teaspoon red pepper, crushed (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) seeded tomato, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 salt and ground black pepper to taste

1. Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.

Makes 4 servings.