Summer Vegetable Sauté with Sausage

• 2 small yellow summer squash, halved and sliced
• 2 small zucchini, halved and sliced
• Salt
• 3 tbsp. extra virgin olive oil
• 1 lb. fresh sausage, removed from its casing
• 1 onion, halved and slivered
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 2 cloves of garlic, minced
• Freshly ground black pepper
• Kernels cut from 2 ears of corn (about 1 cup)
• 2 ripe tomatoes, seeded and diced
• ¼ cup chopped fresh basil
• ¼ tsp. crushed red pepper flakes (optional)
• 1 tbsp. balsamic vinegar

1. Heat 1 tbsp. of the oil in a large skillet over medium-high heat. Add the sausage and sauté, stirring and breaking up the meat with your spoon, until the meat is thoroughly cooked and no oink shows, about 8 minutes. Remove the skillet from the heat. Remove the sausage from the skillet with a slotted spoon, set aside, and keep warm.
2. Return the skillet to the stove, add 1 tbsp. of the oil, and heat over medium-high heat. Add the onion and bell peppers. Sauté until the vegetables are tender crisp, about 3-5 minutes. Remove the skillet from the stove. Remove the vegetables with a slotted spoon and add to the sausage. Keep warm.
3. Return the skillet to the stove, ad 1 tbsp. of the oil, and heat over medium-high heat. Add the summer-squash and zucchini. Sauté for about 3 minutes. Add the garlic and pepper to taste. Continue to sauté until the squash are tender crisp, 2 minutes longer.
4. Return the sausage and vegetables to the skillet. Add the corn and tomatoes. Cook until the tomatoes are heated through, about 5 minutes.
5. Add salt and pepper to taste, the basil, red pepper flakes, and vinegar.
6. Taste and adjust the seasonings. Serve hot.

Serves 4