Ingredients:

  • 2 medium yellow squash, diced into ½-inch cubes (approx. 1 lb / 450g)
  • 2 cups (300g) fresh corn kernels
  • 1 small yellow onion, finely diced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 red bell pepper, diced (approx. 5 oz / 140g)
  • 2 tbsp (28g) vegan butter
  • 1 tbsp (15ml) extra-virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Dice the yellow squash and bell pepper into uniform ½-inch cubes. Finely mince the garlic, dice the onion, and slice the corn kernels off the cob.
  2. Place a 12 inch cast iron skillet over medium high heat. Add the olive oil and vegan butter.
  3. Sauté the diced onion and red bell pepper for 3–4 mins until onions are translucent and peppers have charred edges.
  4. Stir in the minced garlic and cook for 30 seconds until you smell the aroma.
  5. Increase heat to high and add the yellow squash and corn kernels in a single layer.
  6. Let sit undisturbed for 2–3 mins until a golden brown crust forms on the bottom.
  7. Toss gently and cook for another 3–5 mins until the squash is tender but not mushy.
  8. Remove the pan from the heat.
  9. Stir in the salt, black pepper, and fresh lemon juice.
  10. Fold in the chopped parsley just before serving.