Summer Succotash

I have a fourteen year old nephew. He is a punk. I take my job of making him feel as embarrassed as possible very seriously. He is taller than me...and I call him Skip-ola. I am the only one that he actually allows to call him that.  He's your typical teenager that loves three things: sleep, video games, and drinking obscene amounts of Pepsi and chocolate milk. 

Sometimes, especially when we were first married, Skip would love to come over and play. Bust out the Xbox and the boys would be busy for hours - until their stomachs let them know that the potato chips just aren't enough and it's time to eat. Skip's a pretty picky eater. Like most kids, it must not taste like a veggie. When my sister in law came to pick up Skip that night, he asked her to ask me for this recipe. She was amazed that he had actually eaten vegetables. 

The best thing is that this recipe is adaptable  based upon the produce that you have on hand. I didn't have bacon or lima beans, so left them out. Feel free to add them! My standard mixture is zucchini, cherry tomatoes, and corn. Oh, and it takes no time at all to whip up - bonus!

Ingredients
2 small zucchini, sliced
3/4 pound cherry tomatoes (about 1 1/2 pints)
4 ears corn
1 small Vidalia onion or other sweet onion
1 large garlic clove
1 1/2 tablespoons olive oil
1 tablespoon white vinegar 

Directions

In a skillet, add olive oil over medium heat. Working in batches, add zucchini slices and cook, approximately 2 to 3 minutes per side to become golden brown. The time it takes may vary depending on the thickness of your slices. The thicker the slice, the longer time it will take.
 

Meanwhile, cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.

Add onion to zucchini and cook until onion is softened. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, corn, and vinegar. Allow to cook, stirring occasionally until tomatoes just begin to lose their shape.

Add salt and pepper to taste and serve.

Source: adapted from Herbed Summer Succotash, Epicurious