Ingredients

• 1/4 cup onion      
• 1/4 cup red bell peppers
• 1 cup zucchini
• 4 teaspoons canola oil 
• 1/2 cup sweet corn kernels
• 1/4 cup sliced fresh mushrooms
• 1/8 teaspoon black pepper
• 1 dash red chili flakes
• 1/3 cup water
• 1 tablespoon bottled barbecue sauce

Preparation

1. Dice onion, cut bell pepper julienne style and slice zucchini. 
2. Heat oil, onion and corn in a skillet over medium-high heat.  Cook 8 to 10 minutes, stirring frequently until onion turns translucent and corn begins to brown.
3. Add bell pepper, zucchini, mushrooms, black pepper, chili flakes and water. Stir and cover. Cook 3 to 5 minutes until zucchini is tender and water has evaporated.
4. Remove from heat and stir in barbeque sauce. Divide into 4 portions and serve. 

Helpful hints

• 1 medium ear of fresh corn yields 3/4 to 1 cup of corn kernels. You can also use frozen or low-sodium canned corn.
• 1 medium-sized zucchini yields 1 cup sliced.
• Julienne means to cut in thin, long strips.
• Compare labels to select commercial barbeque sauce with the lowest sodium content.