Indian Summer Vegetables

• 2 ears fresh corn
• 3 Tbsp. butter or bacon grease
• 2 medium onions, chopped
• 3 medium zucchini
• 3 medium yellow summer squash
• 4 medium tomatoes
• 1/4 c. water
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. sweet basil
• 1/2 c. freshly grated Parmesan cheese

1. Cut corn off the cob.
2. In large cast-iron skillet, melt butter or bacon grease.
3. Stir in corn and onions.
4. Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.
5. Add to skillet.
6. Cook 5 minutes, stirring occasionally.
7. Quarter tomatoes and cut each quarter in half.
8. Add tomatoes, 1/4 cup water, salt, pepper and basil.
9. Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally.
10. Serve hot, sprinkled with freshly grated Parmesan cheese.
11. Serves 6 to 8.

corn, butter, onions, zucchini, tomatoes, water, salt, black pepper, sweet basil, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346940 (may not work)