Summer Vegetable Medley

Georgia Grown


  • 3 slices thick cut bacon, diced
  • 2 ears corn, kernels cut off cob
  • 1 Vidalia onion, peeled and diced
  • 2 cups diced bell peppers, any color combination
  • 1 zucchini, cut in quarters lengthwise then sliced about ½ inch
  • 1 container grape tomatoes
  • Salt & pepper
  • Optional: fresh basil, thyme, oregano or cilantro



  1. Heat a large cast-iron skillet over medium heat.
  2. Add diced bacon to hot skillet and cook until crispy.
  3. Add Vidalia onions and peppers to skillet and cook about 2 minutes, stirring to cook evenly.
  4. Add zucchini and corn to mixture, season with salt and pepper.
  5. Cook mixture an additional 2 minutes.
  6. Add tomatoes to skillet and cook until they just start to blister.
  7. Adjust seasoning and add fresh herbs if desired.  Remove from heat and serve.
  • Serves about 12.