Simple Summer Stew With Herb Butter

Ingredients

• 1 1/2 tbs marjoram chopped
• 1 1/2 tbs chopped basil
• 1 1/2 tbs chopped parsley
• 1/2 tsp grated lemon zest
• salt and freshly ground pepper
• 4 tbs butter softened
• 8 oz green beans, preferably skinny ones tipped, cut into 3-inch lengths
• 1 tbs olive or sunflower seed oil
• 1 small onion finely diced
• 1 clove garlic thinly sliced
• 8 oz small summer squash diced or sliced into rounds
• 1 red or yellow bell pepper cut into squares
• 1 large tomato peeled,seeded, and diced
• 4 ears corn shucked, about 3 cups kernels

Instructions

1. In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
2. Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.
3. Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minutes, 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 tsp 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.