4 medium-size yellow squash, cut into 1/8-inch slices
3 tablespoons all-purpose flour
2 cups fresh corn cut from cob
1 medium-size green pepper, seeded and coarsely chopped
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon ground orégano
1/2 teaspoon sugar
3 medium tomatoes, peeled and chopped
1 tablespoon capers (optional)
How to Make It
Sauté onion and garlic in butter in a heavy skillet over medium heat until tender.
Combine squash and flour; toss until coated. Add squash, corn, green pepper, salt, pepper, orégano, and sugar to sautéed vegetables in skillet; toss gently. Cover and cook over low heat 20 minutes. Add tomatoes and cook, uncovered, 10 minutes. Stir in capers, if desired.