Summer Vegetable Ragout - cooking recipe

Ingredients

2 tablespoons ghee
2 cups diced red onions
2 cups corn (preferably fresh off the cob)
2 cups sugar snap peas, whole
4 medium tomatoes, chopped
2 cups cremini mushrooms, thinly sliced
1/2 a small habanero pepper, deseeded and very finely minced
2 ounces feta cheese, crumbled
1 teaspoon salt
fresh black pepper

Preparation

Warm a deep saute pan over medium heat.
Add the ghee and allow to melt.
Add the onion and habanero and saute until translucent. About 5 minutes.
Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
Salt and pepper to taste and serve with quinoa and a salad.