Indian Summer Vegetables - cooking recipe

Ingredients

2 ears fresh corn
3 Tbsp. butter or bacon grease
2 medium onions, chopped
3 medium zucchini
3 medium yellow summer squash
4 medium tomatoes
1/4 c. water
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sweet basil
1/2 c. freshly grated Parmesan cheese

Preparation

Cut corn off the cob.
In large cast-iron skillet, melt butter or bacon grease.
Stir in corn and onions.
Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.
Add to skillet.
Cook 5 minutes, stirring occasionally.
Quarter tomatoes and cut each quarter in half.
Add tomatoes, 1/4 cup water, salt, pepper and basil.
Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally.
Serve hot, sprinkled with freshly grated Parmesan cheese.
Serves 6 to 8.