In a 10-inch cast iron skillet, heat the oil to medium and add the chopped shallots and bell pepper. Sauté 2 to 3 minutes until very fragrant, then add the green beans and corn kernels. Continue sautéing until shallots and bell pepper are softened, about 5 minutes.

Add the zucchini, yellow squash, ground cumin, dried basil, and salt and stir well to incorporate. Cover, and cook an additional 5 minutes, or until vegetables have reached desired level of doneness.

Remove skillet from heat, stir in the lemon juice and parsley and serve.