1 1/2 cups red onion, diced
2 tablespoons olive oil
1 cup orange or yellow pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 cup green pepper, destemmed, deseeded, and diced
2 pounds cut corn
2 cups zucchini, diced
1 tablespoon garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped oregano
In a large non-stick skillet, sauté the red onion in olive oil for 5 to 7 minutes or until soft and lightly browned. Add all of the diced peppers and sauté an additional 3 minutes. Add the corn, zucchini, and garlic, and sauté for 4 to 5 minutes or until the vegetables are crisp-tender. Add the chili powder, salt, and pepper, and sauté an additional 2 minutes to blend the flavors. Stir in the remaining ingredients.
Remove the pan from the heat, taste, and adjust the seasonings as needed. Transfer the mixture to a large bowl or platter for service.