Freshen up any summer lunch or dinner with this vibrant vegetable stir-fry recipe. This simple side dish of sauteed vegetables is a delicious way to put your bounty crop (or farmers market haul) of tomatoes and basil to good use.
Heat oil in large skillet over a medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more, until tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper. Makes 4 servings.