Heat enough oil to cover the bottom a large, tall saute pan. Add zucchini, bell peppers, shallots, rosemary, and thyme with a pinch of salt and pepper.

Saute for 2 minutes. Add tomato, corn, and garlic. Saute 1 more minute. Do not burn garlic.

Add spinach and a touch more olive oil. Stir and saute 30 seconds.

Add vegetable stock. Reduce until dry.

Add parsley, oregano, and lemon juice. Stir. Adjust seasoning with salt and pepper.

Variations; Roasted bell peppers or garlic or tomatoes, Italian seasoning, Tuscan blend seasoning, garlic powder, red or yellow onions, cayenne, crushed pepper flakes, potato, yellow squash, grilled or smoked feta, paprika, smoked paprika, tomato-garlic confit,