2 Tbls extra-virgin olive oil
12 mini peppers
1 1/2 c cherry tomatoes, halved
1 red onion, thinly sliced
4 zucchini, cut into noodles
1 c corn kernels fresh or canned
1/3 c fresh mint for garnish
Salt & pepper to taste
In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender about 4 to 5 minutes.
Add the peppers, zucchini noodles and tomatoes, and sauté until tender about 4 to 5 minutes.
Stir in the corn and toss to combine. Season with salt and pepper. Serve warm, garnished with mint.