Indian Summer Vegetables
2 ears fresh corn
3 tablespoons butter or margarine
2 medium green peppers, cut into 1/2-inch strips
2 medium onions, sliced
6 medium zucchini, cut into 1/2-inch slices
4 medium tomatoes, cut into quarters
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon sweet basil
1 1/2 cups grated Parmesan cheese
Cut corn off the cob. In a saucepan over medium high heat add butter and melt. Add green peppers and onions. Cover and cook for 5 minutes, stir once or twice. Add 1/4 cup water and remaining ingredients EXCEPT the Parmesan cheese. Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.Shake occasionally during cooking time. Serve sprinkled with Parmesan cheese.
