Summer Vegetable Ragout

• 2 tablespoons ghee
• 2 cups diced red onions
• 2 cups corn (preferably fresh off the cob)
• 2 cups sugar snap peas, whole
• 4 medium tomatoes, chopped
• 2 cups cremini mushrooms, thinly sliced
• 1/2 a small habanero pepper, deseeded and very finely minced
• 2 ounces feta cheese, crumbled
• 1 teaspoon salt
• fresh black pepper

1. Warm a deep saute pan over medium heat.
2. Add the ghee and allow to melt.
3. Add the onion and habanero and saute until translucent. About 5 minutes.
4. Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
5. Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
6. Salt and pepper to taste and serve with quinoa and a salad.

ghee, red onions, corn, sugar snap peas, tomatoes, cremini mushrooms, pepper, feta cheese, salt, fresh black pepper

Taken from www.food.com/recipe/summer-vegetable-ragout-320480 (may not work)