Serves: 8
Total Calories: 108

6 green bell peppers or red peppers or a combination of both, cored
3 tablespoons olive oil
1 clove garlic minced
1 teaspoon salt
2 cups corn fresh, cut from cob
1 teaspoon black pepper freshly ground
1 tablespoon butter real

Cut peppers in half and thinly slice. Heat olive oil in a heavy skillet add garlic and simmer over low heat, stirring. Add peppers cover and cook, stirring occasionally until just soft, about 15 to 20 minutes. Add salt, corn, pepper, and butter. Using a wooden spoon, carefully mix vegetables so as not to mash peppers. Cook for 7 to 10 minutes or until corn is tender. Serve hot.

Note: Fine accompaniment with roasted chicken, pork, or duck.

Nutritional Facts:

Serves: 8
Total Calories: 108
Calories from Fat: 63

More Recipes from the Fresh from the Garden Cookbook:
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Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
New Potatoes With Caper Sauce
Orange Glazed Carrots
Orange-Ginger Beets
Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
Spinach Stuffed Onions
Swiss Green Beans
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