This summer dish’s rich colors and farm-fresh ingredients of corn, zucchini, tomatoes and green beans serve up nicely with any entree.

Difficulty Rating: Easy

Nutritional Highlights: Green beans are fairly low-calorie but pack a powerful antioxidant punch, as do corn and tomatoes.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 ½ cups onion, chopped
  • 1 cup fresh zucchini, coarsely chopped
  • 3 cups fresh corn kernels
  • 1 cup fresh green beans, blanched and cut in half-inch pieces
  • 1 cup tomatoes, coarsely chopped
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons fresh basil, coarsely chopped
  • 3 tablespoons fresh cilantro, coarsely chopped
  • butter (for sautéing)

Tips & Notes

Feel free to substitute any vegetables you have on hand. Add yellow squash, leave out the green beans, or include some chard and kale in this fast summer side dish. You can also serve over rice to make a vegetarian main dish.



  1. In a large skillet or saucepan over medium-high heat, saute onion in butter until soft, about 2 minutes.
  2. Add chopped zucchini, and saute 3 minutes.
  3. Stir in corn, green beans and tomatoes. Add salt, pepper, basil and cilantro. Heat until mixture is hot.
Recipe From: Farm Flavor -

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  1. Destinee says:

    This looks amazing.. can’t wait to try it. Thinking about adding beans to make it a complete meal.

  2. Rachel Bertone says:

    Linked up at Inspire Me Wednesday