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

4.0
4 tbsp  salted butter 1.0
1 each  large onion 2.0
2 each  Squash, summer, all types, fresh, medium 1.0
1 each  medium red bell peppers 4.0
4 cup  Corn, whole kernel, canned 0.5
0 1/2 cup  chopped parsley 1.0
1 pinch  salt and pepper 0.5
0 1/2 cup  cold water

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.