Autumn Vegetable Succotash
Prep time:
10 min
Cook time:
15 min
Yield:
8 servings
Serving Size:
1 1/2 cups
Ingredients
1/4 cup olive oil
1 cup onion (diced)
2 garlic cloves (finely chopped)
2 cups red bell pepper (diced)
2 cups zucchini (diced)
2 cups yellow summer squash (diced)
3 cups lima beans (frozen)
3 cups corn kernels (frozen)
2 tsp sage, dried (or 2 tbsp chopped if fresh)
Directions
- In a skillet over medium-high heat, add oil.
- Add onion; cook until translucent (2 minutes).
- Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
- Season as desired; cook, stirring, until vegetables are tender (10 minutes).
- Stir in sage and serve.
Ingredients
1/4 cup olive oil
1 cup onion (diced)
2 garlic cloves (finely chopped)
2 cups red bell pepper (diced)
2 cups zucchini (diced)
2 cups yellow summer squash (diced)
3 cups lima beans (frozen)
3 cups corn kernels (frozen)
2 tsp sage, dried (or 2 tbsp chopped if fresh)
Directions
- In a skillet over medium-high heat, add oil.
- Add onion; cook until translucent (2 minutes).
- Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
- Season as desired; cook, stirring, until vegetables are tender (10 minutes).
- Stir in sage and serve.
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