Ingredients
3 Tbsp olive oil
2 cloves garlic , minced
2 medium zucchini (1 lb) ends removed, remaining halved and sliced
1 medium yellow squash (8 oz) ends removed, remaining quartered and sliced
2 1/2 cups fresh corn
Salt and freshly ground black pepper
10 oz grape tomatoes , halved
2 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh basil ribbons
4 oz feta , crumbled (about 1 cup)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds. Add in zucchini, squash and corn and season with salt and pepper to taste. Saute until just tender crisp, about 4 minutes (it will continue to cook slightly once removed from heat so don't overdo it). Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any). Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.
