Sylvester the Cat gave succotash a bad rap. Turns out, this veggie-based side dish is both quick to make and packed with flavor.

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups fresh or frozen whole kernel corn, thawed
• 8 ounces fresh sugar snap peas
• 5 miniature sweet peppers, seeded and sliced into 1/4-inch rings (1 1/2 cups)
• 3 tablespoons shredded fresh basil
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• ½ teaspoon salt

1. In a large skillet, heat olive oil over medium-high heat.
2. Add corn. Cook 2 minutes, stirring occasionally.
3. Add snap peas and peppers; cook and stir 2 minutes more.
4. Remove from heat; stir in basil, cumin, garlic and salt.