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.
- 3 tbsp extra virgin olive oil
- 2 cups fresh corn kernels, cut from 3 ears
- 1 large Vidalia or other sweet onion, chopped into ½-inch pieces
- 4 garlic cloves, minced
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 orange bell pepper, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 (12-ounce) bag frozen shelled edamame
- 2 cups low sodium chicken broth
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat. Add the corn and cook, stirring occasionally, until starting to brown, about 4-5 minutes. Transfer corn to a bowl and reserve.
- 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. Add the bell peppers and cook 2 minutes. Stir in the zucchini and cook 30 seconds. Add the edamame and cook 30 seconds, stirring. Pour in the broth, bring to a boil, reduce heat to medium and simmer, uncovered, until edamame is tender, 10-12 minutes. Add the corn, cook 1 minute. Remove from the heat and stir in the parsley, salt, and pepper.