1 1/2 tbsp each chopped marjoram, basil, and parsley (omit or substitute as necessary)
1/2 tsp grated lemon zest
4 tbsp soft butter
1 1/2 c green beans, tipped, and cut into 3-inch lengths
1 tbsp olive oil
1 small onion, diced
1 clove garlic, thinly sliced
1 1/2 c summer squash or zucchini, diced or sliced into rounds
1 medium red or yellow pepper (hot or sweet), cut into squares
1 large tomato, peeled, seeded, and chopped
4 ears corn, kernels cut off (or substitute 3 c of frozen corn)
In a small bowl, combine the herbs, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
Bring a pot of water to boil, drop in a pinch of salt, and add the green beans. Boil the beans, uncovered, for 2 minutes and then drain.
Heat the oil in a wide pan over high heat with the onion and garlic. Sauté for 1 minute, then add 1/2 cup of water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 tsp of salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.
Serves 4.
From Deborah Madison’s Vegetarian Cooking for Everyone.