Autumn Vegetable Succotash
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Ingredients
- 1/4 cup olive oil (or cooking oil of choice)
- 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 teaspoons dried sage (or 2 tablespoons fresh, coarsely chopped)
Instructions
- Wash hands with soap and water.
- In a large deep 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 or longer).
- Stir in sage and serve.
Nutrition
| Calories | 203 |
|---|---|
| Protein | 7 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 43 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)