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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

Martha Stewart Living magazine shows us how to jazz up corn on the cob. -MARTHA STEWART LIVING

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Upgrade classic corn on the cob: Swap butter for heart-healthy olive oil, and season with one of these zippy toppings, adding it just after cooking. Each recipe makes enough for eight ears of corn.

Basil-Mint Pesto
Purée 2 garlic cloves and ¾ cup olive oil in a blender. With machine running, add 1 cup packed fresh mint and ¼ cup packed fresh basil; purée for 1 minute. Brush corn with pesto; season with coarse salt.

Southwest Spice
Combine 2 teaspoons chili powder, 1 teaspoon each ground toasted cumin and coriander seeds, and ½ teaspoon coarse salt. Brush corn with olive oil; sprinkle with spices.

Black Pepper and thyme
Brush corn with olive oil. Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.

Lime zest
Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt. Brush corn with olive oil; sprinkle with zest mixture.

Copyright © 2011, Martha Stewart Living Omnimedia, Inc.  Originally published in the July 2011 issue of Martha Stewart Living magazine.