Step 1

Melt the butter in a 12 inch skillet over medium high heat. Add the squash and red bell pepper and cook, stirring occasionally for about 3 minutes.

Step 2

Add the corn kernels, lima beans, salt, thyme, and pepper. Cook, stirring occasionally, for about 3 minutes.

Step 3

Stir in the cherry tomatoes, add the lemon juice, stir, and sprinkle with the fresh chives. Serve immediately.