Serves 4

Preparation time 10 Minutes

Cooking time 20 Minutes


1. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat.

2. Add the corn and cook, stirring occasionally, until starting to brown, about 4-5 minutes. Transfer corn to a bowl and reserve

3. Return skillet to the stove and heat the remaining 1 tablespoon oil. Stir in the onion and garlic; cook, stirring occasionally, until starting to brown, 3-4 minutes.

4. Add the bell peppers and cook 2 minutes. Stir in the zucchini and cook 30 seconds. Add the edamame and cook 30 seconds, stirring.

5. Pour in the broth, bring to a boil, reduce heat to medium and simmer, uncovered, until edamame is tender, 10-12 minutes.

6. Add the corn, cook 1 minute. Remove from the heat and stir in the parsley, salt, and pepper

Stuffed Mushrooms

These mushrooms are ideal as passed one-bite appetizers at a party, speared on a frilly toothpick. For a sit-down dinner, they would be lovely as an amuse bouche. Because of the added cracker crumbs, the sausage meatballs are tender and fluffy, unlike a sausage cooked as-is.

Summer Vegetable Stew

Every spoonful of this beautiful dish just tastes like summer! It’s as packed with nutrients as it is with flavor…and will give you one more reason to wish summer would never end



  • anandita

    Wow! I made this tonight with fresh zucchini and tomatoes from a local shop. It was really good. I’m putting this recipe in with my favorites.

  • parnika aggrawal

    Good grief, this looks fantastic! And I have all the fresh ingredients.Thanks for the recipe. I’m making this!

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