Yield: 6 servings.
4 summer squashes, sliced
Olive oil, enough to coat skillet
4 to 6 ears fresh corn, cut from cob
3 heirloom tomatoes, cut into wedges
½ teaspoon salt
½ teaspoon ground black pepper
8 to 10 leaves fresh basil
Balsamic vinegar glaze
In a large skillet, sauté squash in olive oil on medium-high heat for 2 to 3 minutes. Remove from skillet and place squash in a large bowl. Add corn, tomatoes, salt, and pepper; toss ingredients together. Just before serving, add basil leaves and drizzle balsamic glaze over vegetables. Serve at room temperature or chilled.
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