What to do with leftover kabob veggies?

Good Morning What's for Leftovers readers!  I hope you all remembered to change your time.  For the first time in a long time, Celia and Charlie slept in until 8:30- woohoo!

Last week, if you remember, I made some Asian Kabobs, that were delicious and tender.  Check out the recipe if you're in the mood to bbq kabobs today.  We ate all the meat kabobs, but I had a couple of vegetable kabobs left.  Last night I made them into a sweet, little corn dish that was really easy.  It paired great with the pork steaks we had for dinner.

Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour

1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.