DinnerEasy

Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
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 teaspoons dried sage

This medley of vegetables mixes fresh and frozen vegetables for a side dish that takes a short time to prepare.

35 min8 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/8 of recipe (226g)

213

Calories

Protein

32g

Carbs

Fat

Fiber

Sugar

52mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

olive oil
1/4 cup · or cooking oil of choice
onion, diced
1 cup
garlic cloves, finely chopped
2
red bell pepper, diced
2 cups
zucchini, diced
2 cups
yellow summer squash, diced
2 cups
lima beans, frozen
3 cups
corn kernels, frozen
3 cups
dried sage
2 teaspoons · or 2 tablespoons fresh, coarsely chopped

Instructions

1
Wash hands with soap and water.
2
In a large deep skillet over medium-high heat, add oil.
3
Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
4
Season as desired; cook, stirring, until vegetables are tender (10 minutes or longer).
5
Stir in sage and serve.

Source: USDA MyPlate Kitchen · More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

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