Source: The following recipe from Enduring Harvests, ©1995 by E. Barrie Kavash was contributed by Marilyn Helton.

A bright medley of sauteed corn, squash, parsley, and roasted red pepper.

Servings

4 tbsp salted butter
1 large onion , chopped
2 Squash, summer, all types, fresh, medium , cubed
1 medium red bell peppers , roasted, seeded & chopped
4 cup Corn, whole kernel, canned
0.5 cup chopped parsley , chopped fine
1 pinch salt and pepper (to taste)
0.5 cup cold water , if needed (or chicken stock)

1 Warm butter in a large frying pan over medium heat. Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly.
2 Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes. Stir occasionally to keep mixture from sticking.
3 Add the corn, the remaining seasonings, and water, if needed. Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot and enjoy.

Roasted and peeled peppers are not only more flavorful, but much more digestible. This zesty vegetable side dish is a perfect complement to roast meat and frybread. A combination of seasonal, colorful peppers may be roasted and added for savory flavor and to turn up the heat, if desired.