Veggie Toss

I've been happily frequenting the local farmer's market each Saturday, but there is a downside. I tend to get over-excited and completely carried away. I purchase everything that looks yummy, giving me WAY TOO MUCH fresh goodies to use in a timely manner. The other night, I looked at my produce mountain and realized I'd better do something quick. I'll call the result the "Veggie Toss", because that's literally what I did (tossed in different veggies that were laying around). There's no real recipe to relate here, but the results were so pleasing I had to share.

zucchini
corn on the cob
bell peppers (I had red, yellow and green)
fresh herbs

Roast the bell peppers. If you haven't done this before, you really should! What a flavor impact! Cut the bell peppers in half length-wise. Toss out the seeds and cut out the white ribs. Rub 'em with olive oil and place them cut-side down on a baking sheet. Roast on the top shelf of your oven at around 425 degrees or so. Yes, they will turn black. This is what you want! When the skin is all black and blistered, take them out of the oven and toss them in a paper bag, roll the top of the bag shut, and allow them to cool (can use aluminum foil if you don't have paper bags). When they are cool, peel that blistered skin off and voila! Roasted bell peppers, ready for your culinary pleasure!

Chop the zucchini into bite-sized bits. Saute in combination of butter and olive oil until softened, browned and yummy.
Cut corn off cobs. Toss into pan with zucchini. Saute for a few more minutes (enough to heat the corn but not brown it).
Chop herbs. Sprinkle over corn and zucchini and corn along with some sea salt and pepper if that's your thing.
Slice those lovely roasted bell peppers and stir those in too.
It's a hodgepodge mess, but oooooo did it taste good!