Fresh Summer Veggies - Sauteed

The garden gods have blessed us this year.  Well, at least in the zucchini department.  My ONE zucchini plant is about 3 feet in diameter.  And the veggies just kept on comin'!  I already made zucchini bread and since I still have over half a dozen left, I had to do something else.  I surfed around and found a really nice base for a saute from Simply Recipes.  Then I added a bunch of other veggies along with the zucchini.  
Now, I'm going to list fresh veggies for just about everything, but to be honest I just used frozen veggies I had sitting around in the freezer.  Though, I am going to make this again with fresh (at least corn) because I think the taste will be amazing.
Quick, simple dish with tons of flavor.  For my girls, I served it over white sticky rice.  You could also toss in some chicken and take it from side dish to main dish!  Happy cooking!

• Ingredients
• 2 Tbsp olive oil
• 1 1/2 Tbsp unsalted butter
• 1/4 cup finely chopped shallots
• 1/4 cup chopped fresh parsley
• 3 zucchini halved, and sliced 
• 1 1/2 cups fresh corn
• 1 cup fresh (or frozen, thawed) peas
• 1/2 cup fresh (or frozen, thawed) edamame
• 1/2 red bell pepper chopped
• 1 beef bouillon cube, crumbled
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Salt and pepper to taste

Directions:

In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

Add the veggies, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat. Saute until veggies are soft, but still firm.  Check and stir every few minutes. Be careful not to overcook.  

Dig in and enjoy!