Pan Roasted Summer Vegetables

As we near the end of summer, I love to eat as many of the locally grown seasonal produce as I can. This dish is great with grilled chicken, fish, or steak, or just by itself!

Ingredients:
1 t. cooking spray
1 c. corn
1 medium zucchini
1/2 red bell pepper
1 c. haricots verts (or green beans)
1 t. minced shallot
1 T. fresh lemon juice (about half a lemon)
1 T. olive oil
1 t. finely chopped fresh jalepeno (optional)
1 T. finely chopped flat leaf parsley
salt & pepper

Preparation:
Cut up the zucchini, red pepper and green beans into small, uniform pieces. You can use frozen or fresh corn. If fresh, just cut it off the cob. In a saute pan, heat the cooking spray on medium-high. Add the corn. Let the corn the begin to brown (cook longer if using fresh corn). Add the zucchini, pepper, and beans. Add a dash of salt & pepper. When all of the vegetables begin to soften and are brown on the edges, add the remaining ingredients and immediately remove from heat. Top with parsley and serve.