Ingredients
600 gr. Corn on the cob
2 Carrots
2 courgettes
2 aubergines
3 cherry tomatoes
1 Onion
Salt to taste
Pepper to taste
Extra virgin olive oil to taste

Preparation
Wash the vegetables and cut them into julienne strips. Peel the onion, wash it and chop it finely.
In a pan with high sides, heat a drizzle of oil with the onion. Add the carrots and let them cook, covered, for 5 minutes together with two tablespoons of hot water. Then add the courgettes, aubergines and cherry tomatoes and season with salt and pepper. Continue cooking for another 5 minutes over moderate heat. Add 1/2 glass of hot water to the vegetables and cook for another 6 minutes. Boil the corn on the cob in salted water and drain it al dente, reserving a little of the cooking water.

Combine the cobs with the vegetables and sauté them
a few minutes. Add if necessary a
ladle of cooking water and serve hot