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Autumn Vegetable Succotash

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

Serves 8 · Protein Foods

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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 summer squash (yellow, diced)
  • 3 cups lima beans (frozen)
  • 3 cups corn kernels (frozen)
  • 2 teaspoons sage, dried (or 2 Tablespoons fresh, coarsely chopped)

Steps

  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.

This is a variation — USDA MyPlate edition. Base recipe: Autumn Vegetable Succotash →

Make it yours (1 variations)

Edition Primary USDA MyPlate

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Nutrition (per serving)
Calories203
Protein7.0 g
Fat8.0 g
Carbs30.0 g
Fiber7.0 g
Sodium43 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)