Red, Yellow, Green and Purple Vegetables

3 ears of corn

1 medium Vidalia onion

4-5 cloves garlic-minced

3/4c sunflower or pumpkin seeds*

2 green zucchini

1 yellow zucchini

1 small purple eggplant

1 small white eggplant

1 can petite diced tomatoes

1-2t Rosemary Seasoning

Husk and cook corn in boiling water 10 minutes. Cut corn off the cobs into a medium size non-stick pan with 1-2T butter. Add onion and garlic, *seeds are optional, stir-saute' 5 minutes. Slice zucchini and eggplant lengthwise, then cut into big chunks. Put in pan with corn then add tomatoes and seasoning. Stir to blend then cover and cook 5-10 minutes until everything's done the way you like it. . .Lin