Simple Summer Stew with Herb Butter

I can not seem to stay out of this cook book Vegetarian Cooking For Everyone. Maybe it's because with all the fresh vegetables now I always seem to have everything I need to make a dish. This is so simple and easy, but sooo good.

If you are on your way to the farmer's market this morning pick up what you need for this. You will not be sorry.

Simple Summer Stew with Herb Butter
Serves 4
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1 1/2 tablespoons EACH chopped marjoram, basil, and parsley
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
4 tablespoons butter, softened
8 ounces green beans, preferably skinny ones, tipped, cut into 3-inch lengths
1 tablespoon olive or sunflower seed oil
1 small onion, finely diced
1 garlic clove, thinly sliced
8 ounces small summer squash, diced or sliced into rounds
1 red or yellow pepper, cut into squares
1 large tomato, peeled, seeded, and diced
4 ears corn, shucked, about 3 cups kernels

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.