Veggie Medley - Great for using up veggies

I have a hard time not buying everything in sight at the Farmer's Market in Ann Arbor on Saturday mornings. Which means I am frequently trying to come up with tasty ways to use up lots of veggies in one dish. Here's a great summer side. You can switch it up to accommodate the veggies you have available. The proportions are suggestions. One note, cook the corn separately first if it's too early in the season for fresh corn and you have to use frozen.

Extra Virgin Olive Oil
1/4 cup diced red pepper
1 small jalapeno, diced
1/4 cup diced red onion
4-5 mushrooms sliced thin
2 small zucchini, sliced thin (cut in half if the circles are too big)
1 cup corn
1 cup torn hearty green like kale
Garlic Powder
Salt and Pepper


Heat olive oil in a large skillet. Add peppers, onion, mushrooms and zucchini and saute until softened. Add corn and heat through. Sprinkle with garlic powder, salt and pepper to taste. Add kale and saute for 1-2 more minutes until brighter green and slightly wilted. Serve immediately.