1/2 tbsp. unsalted butter
1 med. size yellow onion, sliced
2 med. size yellow squash, about 1 lb., sliced 1 inch thick (zucchini can be substituted)
3 med. size ripe tomatoes, about 1 lb., peeled, cored and chopped or 1 (1 lb.) can low-sodium tomatoes, chopped with 1/4 c. of juice
1/2 c. fresh or frozen whole kernel corn
1/2 tsp. dried oregano, crumbled
1/8 tsp. black pepper
1 clove garlic, minced
1 tbsp. minced fresh basil or parsley

Coat a 10 inch non-stick skillet with the spraying oil, add the butter, and melt over moderate heat. Add the onion and cook uncovered, until soft, about 5 minutes.

Stir in the yellow squash, tomatoes, corn, oregano, and pepper and simmer, covered for 10 minutes or until the squash is just tender. Add the garlic and cook, stirring for 2 minutes. Sprinkle with the basil. Serves 4.