Pan Roasted Fresh Vegetable Medley - cooking recipe

Ingredients

1/3 cup fresh shucked corn
1/3 cup fresh asparagus, chopped
1/3 cup fresh sliced mushrooms
1/3 cup diced potato (blanched al dente)
1 teaspoon diced shallot
1/3 cup diced tomato
1 teaspoon minced garlic
1/4 cup red wine
2 tablespoons olive oil

Preparation

Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
Saute for five minutes.
Deglaze with red wine.
Let wine reduce for two minutes and serve.