2 ears corn
1TB olive oil
1 lg red onion, chopped
1 sm red bell pepper, chopped
8oz green beans, trimmed and cut into 1" pieces.
2 lg ripe tomatoes, peeled, seeded and chopped
2c veggie stock, or more as needed
salt and pepper
1 med zuccini, diced
1 sm yellow squash, halved lengthwise and cut into 1/4" half moons
1/4c vegan pesto
1)Cut the kernels from the corn and set aside
2) Heat olive oil in a large sauce pan over med head. Add onion, cover and cook until softened. Add bell pepper, green beans, tomatoes, stock and salt and pepper to taste and bring to the boil. Reduce heat to low and simmer, partially covered until veggies are tender (about 25 minutes). Add remaining veggies and cook about 10 minutes over med-lo heat, adding more stock if neccessary.
3) When ready toserve, remove from heat and stir in pesto.
Goes great with focacia bread!