1 sm. onion, chopped
1/4 c. thinly sliced green pepper
2 c. freshly cooked corn
1 can (16 oz.) lima beans, drained
1 med. zucchini, scrubbed & sliced 1/4" thick
1/4 c. butter
2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1 lg. tomato, cut in thin wedges

1. In a 2 quart glass casserole, combine onion and green pepper. Cook, covered, 2-3 minutes, stirring halfway through cooking time.

2. Add corn, lima beans, zucchini, butter, sugar, salt, pepper and basil; stir to blend. Cook, covered, 8-10 minutes, stirring halfway through cooking time.

3. Arrange tomato wedges on top and cook, covered, 2-3 minutes to heat tomato.

4. Rest, covered, 5 minutes before serving. 4-6 servings.