1 Tablespoon olive oil 1 Tablespoon unsalted butter Kernels cut from 2 ears of corn 1 medium zucchini, sliced 1 cup chopped onion 1 red bell pepper, chopped 1 cup cherry tomatoes, coarsely chopped 1/4 cup grated Parmesan cheese 2 Tablespoons fresh thyme Kosher salt and fresh ground pepper to taste
Place butter and oil in a large non-stick skillet over medium heat. When butter has melted, add all vegetables and saute until just tender. Sprinkle with Parmesan cheese and thyme and season to taste with salt and pepper. Serve immediately.