I developed this recipe as a reheatable vegetable dish for Thanksgiving dinner made in a small space. It’s colorful and fun!
To make the onions easier to peel, bring a medium sized pot of water to a boil. With a small, sharp knife cut the roots off each onion and cut a cross in the root end of each onion. Toss all the onions into the boiling water, turn off the water and let sit for 3 minutes. Drain the onions in a colander, and remove the skins, pinching the opposite end of the roots. The onion should slip out.
Turn the red pepper on end, and with a large, sharp knife, cut from one dent to the other, downwards onto the board. Cut each flat piece of pepper into 3 or 4 strips, then cut these into 1/2-inch pieces.
Remove both ends from each zucchini. Cut each zucchini in half lengthwise, and cut each half in half lengthwise. Turn these strips and cut the four strips into 1/2 inch pieces.
Remove the kernels from the cobs of corn.
Place the cream in a 10 or 12 inch wide stainless steel or enamel saute pan. Place this over medium high heat, and simmer gently, stirring from time to time, for about 3 minutes, until reduced. Add the onions and continue cooking for 2 more minutes. Add the peppers and cook another 2 minutes. Add the zucchini and corn and cook 2 more minutes. Add salt and pepper.
Note: This recipe can be made ahead and reheated. To do this add the zucchini and corn and remove from the heat.