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 Looking for a  way to eat all those great Summer vegetables?  This recipe uses them all!
Yield: 4 to 6 servings

Photo by Emily Rasinski

2 tablespoons STAR extra-virgin olive oil
2 cloves garlic, minced
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 to 2 cups seasonal vegetables (such as corn, tomatoes and/or green beans; see note)
1 medium zucchini, coarsely grated
1 medium yellow summer squash, coarsely grated
Salt
Ground black pepper
4 ounces goat cheese, crumbled
1/4 cup loosely packed fresh basil leaves
1/2 cup pitted kalamata olives, optional

1. Warm olive oil in a 10- or 12-inch skillet over medium heat. Add garlic; reduce heat to low. Cook for 6 to 8 minutes, stirring as needed, until garlic is soft and fragrant but not browned.

2. Raise heat to medium. Add peppers and stir to coat. Cook for 2 minutes, stirring often. Stir in seasonal vegetables; cook for 1 to 2 minutes. Mix in grated zucchini and yellow squash. Cook until the squashes begin to turn translucent. Season with salt and pepper to taste.

3. Transfer to a platter or individual serving plates. Top hot vegetables with goat cheese, basil leaves and kalamata olives. Serve immediately.

Per serving (based on 6, made with 1 cup fresh corn kernels and 1 cup chopped fresh tomatoes): 210 calories; 15g fat; 6g saturated fat; 20mg cholesterol; 8g protein; 11g carbohydrate; 4g sugar; 2g fiber; 280mg sodium; 195mg calcium.

Note: If you choose firmer seasonal vegetables, such as green beans, broccoli, cauliflower or carrots, you may want to parboil them for 3 minutes, then shock in ice water and pat dry before adding to the skillet.

Recipe from Mary Ann Cook, St. Louis