Ingredients
• 3 medium tomatoes (Coulter's Family Farm)
• 3 tablespoons olive oil
• 1 medium onion finely chopped (St. Matthews Farmer's Market)
• 2 cloves garlic minced (Fred Holden)
• 4 ears corn removed from cob (St. Matthews Farmer's Market - from Bloomfield, KY)
• 1 1/2 cups chopped peppers - yellow, purple, banana, jalepeno (if you like it hot!) - use whatever is available (St. Matthews Farmer's Market)
• 1 or 2 chopped zucchini (my garden)
• Salt & pepper
• 1 teaspoon Balsamic Vinegar
• 1/4 cup chopped basil (my garden)
• Grated Asiago cheese (Kenny's Cheese)
Method
1. Plunge tomatoes into boiling water for a few seconds and remove. Peel and seed the tomatoes and roughly chop into 1-inch pieces.
2. Heat oil in large skillet on medium. Add onion and cook for about three minutes. Add the garlic and cook for about one minute.
3. Add the corn, peppers and zucchini along with salt and fresh ground pepper - be generous. Cook for about five minutes.
4. Add tomatoes, vinegar and basil and cook for about five more minutes.
5. Top with grated cheese.
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