Tri-Color Vegetable Saute

Start to finish: 45 min.
Makes 4 servings

Ingredients:
1 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup frozen sweet soybeans(edamame), shelled
2 cups corn kernels, frozen or fresh
1 pint grape tomatoes, halved
3 Tbsp. finely chopped sundried tomatoes
1/3 cup lightly packed fresh basil leaves, cut in ribons
1 Tbsp. fresh lime juice

Heat oil in large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sundried tomatoes and cook for 5 minutes more, until the tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.