This vegetable dish is like summer on a plate!
You want to start by prepping your veggies. You want everything to sort of the same size and I like the pieces to be quite small. Trim your green beans and then chop them into about half inch pieces. Trim the zucchini, cut in half lengthwise, then slice those halves in four piece lengthwise, then make dice by cutting across those pieces. Make sense? Run a sharp knife down your cobs of corn to get the kernels off. It's a slightly messy business as some kernels will fly around.
In a large skillet, melt butter and add olive oil over medium high heat. Now add your garlic and push it around until it smells wonderful. Toss in the beans first as they'll take the longest to cook, give them two or three minutes on their own in there. Now add the zucchini and cook for another three minutes. And then the corn for another three minutes. Give it a taste to see if everything is crisp tender.
Finish with a pinch of salt and pepper and a good squeeze of lemon. Serve on a big platter and watch it disappear.