A medley of summer vegetables that are a perfectly hearty side dish but without a lot of fuss. Let the veggies themselves shine in this succotash like dish.
In a large skillet or dutch oven, melt the butter over medium heat. Add the onion and garlic and season with salt and pepper. Cook until the garlic is fragrant and the onions begin to get translucent.
Add the zucchini and fennel. Cook, stirring frequently until they are tender-crisp.
Add the chickpeas and corn and cook for 2-3 more minutes or until warmed through.
Stir in the chard and cover, cooking until the chard is wilted. Stir in fresh thyme if using and season with salt and pepper to taste.