Summer Vegetable Ragout

This is so yummy and full of summery flavor. I love to serve it with Quinoa and a light salad. For a non-vegetarian version I think it would be great with either grilled chicken or fish.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 2  tablespoons ghee
• 2  cups  diced red onions
• 2  cups corn (preferably fresh off the cob)
• 2  cups sugar snap peas, whole
• 4  medium tomatoes, chopped
• 2  cups cremini mushrooms, thinly sliced
• 1⁄2  a small habanero pepper, deseeded and very finely minced
• 2  ounces feta cheese, crumbled
• 1  teaspoon salt
•  fresh black pepper

Directions

1. Warm a deep sauté pan over medium heat.
2. Add the ghee and allow to melt.
3. Add the onion and habanero and saute until translucent. About 5 minutes.
4. Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
5. Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
6. Salt and pepper to taste and serve with quinoa and a salad.