Sautéed Summer Squash

Ingredients

 * 2 Tbs. olive oil
 * 5 oz. garlic-seasoned croutons
 * 2 zucchini, stemmed
 * 2 yellow crookneck squash, stemmed
 * 1 Tbs. minced garlic
 * Salt and freshly ground black pepper to taste
 * 2 ½ cups corn kernels
 * ½ cup white wine
 * 2 bunches scallions
 * 1 Tbs. fresh thyme
 * 8 oz. feta cheese, cubed

Directions
1. Heat 1 tablespoon oil in large skillet over medium heat. When hot, add croutons, and sauté 45 seconds to 1 minute, or just until crisped and hot. Remove from skillet, and set aside.

2. Cut zucchini and squash into quarters lengthwise, and cut into ½-inch-wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and squash, and sauté about 5 minutes, or until vegetables begin to brown. Add garlic, salt, pepper and corn kernels, and stir about 1 minute.

3. Increase heat to medium-high, and add wine and scallions. Sauté about 5 minutes more, or until wine nearly evaporates.

Return croutons to skillet, and sprinkle with thyme. Stir, and cook about 1 minute more. Remove from heat.

4. To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.