WORLD: Summer Squash and Corn Sauté

1 ½ TBSP light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
1 to 1 ½ cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.
2. Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas