Simple Summer Stew with Herb Butter
1 1/2 tablespoons EACH chopped marjoram, basil, and parsley
In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.
Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.