Corn, Summer Squash and Yellow Bell Peppers with Basil 2 ears of corn, kernels shaved off2 yellow bell peppers, cut into thin strips 6 yellow crookneck squash, cut in half and sliced into 1/2-inch wide half moons 1 onion, roughly chopped 4 garlic cloves, peeled and sliced 3 tbs olive oil 3/4 tsp kosher salt a few grinds of black pepper 1/4 cup chopped or torn fresh basil Put the corn, bell peppers, yellow squash, onion and garlic in the slow cooker with the olive oil, salt and pepper.
Cook on high for 2 hours. Before serving, top with fresh basil. Serve over pasta with shaved parmesan cheese or serve as a vegetable side dish. Can be served warm or at room temperature. Serves 4-6