1/4 c. chopped onion
2 tbsp. butter, melted
2 c. corn
3 med. tomatoes, peeled and cubed
4 sm. yellow squash, sliced
1 tsp. salt
3/4 tsp. oregano
1/2 tsp. sugar
1/4 tsp. pepper

Saute onion in butter in Dutch oven. Add remaining ingredients; cover and cook over medium heat 15 minutes or until the vegetables are tender. About 8 servings.