On the left: Green beans and Chinese red noodle beans (see this post for the beans before I snapped them into bite-sized pieces — 12 inches long!), steamed for 5-7 minutes, then tossed with seasoned rice vinegar and a touch of sesame oil.
On the right: Sauteed bell peppers (red, orange, and green), onions, corn, and edamame* with grilled summer squash served over brown rice.
*I’ve tried to grow edamame twice now, with little success, but my father-in-law shared some of his beautiful crop. We steamed a big batch in the pods, then ate some straight out of the pod and shelled the rest for this dish.