Summer officially starts this Friday, but a lot of the summer vegetables are already popping up at the farmers market in my region. Here’s one recipe that I make all summer long that uses all ingredients that I buy at the farmers market, including the bacon.

I adapted this recipe from the Corn and Zucchini Melody recipe on The original recipe doesn’t have as large a variety of vegetables and adds cheese on top. As much as I love cheese, I think this particular recipe is fine without it.


  • 4 slices of bacon
  • 1 c zucchini, sliced
  • 1 c yellow squash, sliced
  • 1 ½ c fresh corn kernels (frozen can be substituted)
  • 1 small onion, diced
  • ½ red bell pepper, diced
  • pinch of pepper
  1. Cook bacon in a large skillet until just beginning to get crisp. Do not overcook. Remove cooked bacon and dice.
  2. Remove all but about a tablespoon of bacon drippings from the pan. Add vegetables and sauté for about 10 minutes over medium-high heat, stirring frequently.
  3. Season with pepper.
My notes
  • The salt in the bacon should make this dish salty enough that no added salt is needed.
  • Any variety of summer vegetables could be added to this – other color bell peppers, eggplant, shelled peas, green beans …. The possibilities are endless, although I probably wouldn’t use lettuces or tomatoes.
What vegetables would you add to this medley?

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.