Charred Summer Vegetables

2 1/2 cups fresh corn kernels (about 5 ears)
2 cups chopped green beans
1 cup finely chopped zucchini
1 cup finely chopped bell pepper
2 Tbsp finely chopped onion
2 Tbsp fresh lemon juice
4 tsp olive oil
1/2 tsp salt
1/2 tsp thyme
1/4 tsp black pepper

Heat a 12 inch skillet over high heat. Coat with cooking spray. Add corn, beans, zucchini, onion and peppers to pan. Stir to combine. Cover and cook 5 minutes. Combine remaining ingredients in a bowl, stirring well. Add to corn mixture. Toss to coat. Serve warm.