Summer Vegetable Medley

2 tablespoons margarine
1 cup edamame
2 cups zucchini, sliced
1 cup fresh or frozen corn
1 cup sweet red pepper, sliced
½ cup red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons fresh herbs (thyme, basil, chives)
¼ cup grated parmesan cheese

Melt margarine in large skillet.  Add edamame, zucchini, corn, red pepper, red onion and herbs; cook until vegetables are fork tender.  Remove from skillet from heat and stir in cherry tomatoes and grated parmesan cheese; stir to blend.  Serves 4 to 6.