Summer Vegetable Ragout with Zucchini, Green Beans and Corn

This is a fantastic main course for a warm summer evening!

1 tsp fresh lemon juice
1/2 tsp finely grated lemon zest
1/4 tsp Worcestershire sauce
1/4 cup low sodium chicken broth
2 Tbsp heavy cream
1 Tbsp olive oil
1 cup fresh corn kernals (**note: we used frozen sweet corn, thawed)
3/4 cup sliced baby zucchini (**note: we used regular zucc)
3/4 cup sliced slender green or yellow wax beans
1 cup medium-diced yellow onion
1/2 tsp salt
1/2 tsp finely chopped fresh garlic
1 Tbsp chopped fresh herbs (**note: I used dried basil, thyme, rosemary and parsley)
Fresh ground pepper

Combine the lemon juice, lemon zest and Worcesterhire sauce in a small bowl.  In a liquid measuring cup, combine the broth and heavy cream.  Set aside.

In a 10 in straight sided saute pan with a lid, heat the oil over medium-high heat.  Add the corn, zucc, green beans, onion and salt.  Cook, stirring frequently, until the bottom of the pan is browned (this is from the starch in the corn) and some of the veggies are just beginning to brown - 4 to 6 mins.  Add the garlic and cook, stirring, just until well combined.  Turn the heat to low, add the broth/cream mixture, stir well to scrape up the brown bits from the bottom of the pan and cover.  Simmer, stirring once, until the liquids have reduced to 1 or 2 Tbsp - 3 to 4 minutes.  (Depending upon your stove, this may go more quickly.)

Remove the pan from the heat, uncover, and stir in the lemon juice mixture and most of the fresh herbs.  Season with pepper to taste and stir again.  Transfer to a serving dish or individual serving bowls and garnish with remaining herbs.  Serves 4.