1 yellow squash, sliced and quartered
1 zucchini squash, sliced and quartered
2 ears sweet corn, cut off
1 cup chopped green pepper
1 cup chopped sweet onion
1 cup cherry tomatoes, halved
3 tablespoon olive oil
4 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a large skillet, saute squash, zucchini, sweet corn, green pepper, onion, and cherry tomatoes in olive oil until tender, 4-6 minutes. Stir in lemon juice and season with salt and pepper. Serve warm. Serves 6-8.
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