If using frozen vegetables, thaw them in a colander to allow liquid to drain off.
In a heavy skillet, melt the butter over medium-high heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic, field peas and kosher salt. Cook for 5 minutes.
Add the tomatoes, okra and corn. Cook until tender, about 5 - 7 minutes.
Add the vinegar and season generously with cracked pepper. Mix well and serve immediately.
If desired, you can add 1/2 C crisped bacon to this recipe. Eliminate the butter and cook the vegetables and field peas in the bacon fat.