While corn and lima beans are cooking, chop the onions, shallots, bell peppers, garlic, and halve the cherry tomatoes. Set aside the cherry tomatoes. Using a nonstick skillet add the onions, okra, bell peppers, shallots and garlic. Sautee the veggies for 7 minutes on a medium heat, stirring frequently. Add a splash (about 1 tsp) of water to pan if sticking occur.