Ingredients
- 4 yellow summer squash
- 4 ears corn
- 3 ripe tomatoes
- 1/4 cup butter
- 1 small onion, chopped
- salt and pepper (to taste)
Directions
Wash squash and cut in small pieces; cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for 1 minute) and cut into cubes. Heat butter in saucepan. Stir in onion, and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. If desired, serve over cooked rice. This is a great way to use all those fresh summer veggies!
By Robin from Washington, IA
|
