Corn and Vegetable Medley

Heat 2 tablespoons olive oil and saute 1 chopped onion, 2 chopped garlic cloves and 1 diced red pepper for 2 minutes. Add 1 medium diced zucchini, 4 ounce can drained chopped chile peppers, 1½ cups fresh corn kernels, 2 cups canned crushed tomatoes, ½ teaspoon oregano, ½ teaspoon basil, salt and pepper. Cook until vegetables are tender adn season with Tabasco to taste. Use as a side dish or over pasta or rice. 6 servings.

Your Corn and Vegetable Medley is ready. Happy cooking!