I made a delicious dinner tonight… some pesto grilled chicken, and a tri-colored vegetable saute from this month’s Better Homes & Gardens. Such an easy recipe, and look how pretty it is!

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.

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