Ingredients
3tbspolive oil
2clovesgarlic,minced
1lbzucchini ends,ends removed remaining halved and sliced
8ozyellow squash,ends removed, remaining quartered and sliced
2½cupsfresh corn
salt and freshly ground black pepper
10ozgrape tomatoes,halved
2tbspfresh lemon juice
¼cupfresh parsley,chopped
2tbspfresh basil ribbons,chopped
4ozfeta,crumbled
Preparation
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 for about 4 minutes until just tender-crisp.
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.
