Now is the time for us all to take advantage of our favorite veggies that are in season. If you can make it to your local farm market, that's great, but many grocery stores are carrying "local" (usually from the region, not necessarily from your community) produce.
What's in season? Corn, green beans, okra, tomatoes, eggplant and bell peppers are things you will find in beautiful abundance. Here is a recipe I made for a client yesterday. It's extremely fresh-tasting and delicious, heart-healthy, freezes well (so triple the recipe!) and is based on a recipe from Eating Well magazine.
1 T. canola oil
1 medium onion, diced (about 3/4 c.)
1/2 med. red bell pepper, diced (about 1/4 c.)
2 tsps. garlic, minced
4 cups of fresh or frozen corn (fresh is best - depends on size but 1 medium ear will generally give you about 1/2 c. of corn.)
1/4 c. water
1 cup chopped ripe tomato
3 scallions, white and green parts, sliced
1/4 tsp. dried thyme or 1/2 tsp. fresh
1/2 tsp. paprika
1/2 tsp. salt
1/8 - 1/4 tsp. cayenne pepper
Heat nonstick pan over medium-high heat for 2 minutes. Add oil. When oil is shimmering, add onion and sauté for 2 minutes. Add bell pepper and garlic and sauté, stirring frequently, about 2 minutes more. Add corn and water and cook, stirring, about 5 minutes until corn is tender-crisp. Remove from heat and stir in tomato, scallions, thyme, paprika and salt and cayenne. Taste and adjust seasonings if necessary.
This is one of those recipes where you can consider the amounts "suggestions." Have fun and play with your food!