2 tbsp. each butter and olive oil
1 red, 1 green pepper, sliced
2 ears corn, cut from cob
3 chopped and seeded tomatoes
1/4 tsp. basil
Salt and pepper to taste
Grated Parmesan cheese
1 sm. onion, sliced
1 clove garlic, minced
1 med. zucchini, sliced and steamed
1/4 tsp. oregano

Heat butter and oil in skillet. Add onions and peppers; saute until tender. Add garlic, saute 15 seconds. Add corn, cook 2 minutes. Add tomatoes, zucchini and herbs. Simmer until vegetables are tender but still a little crunchy. Season to taste with salt and pepper and sprinkle on grated Parmesan cheese. Serve hot.