Autumn Vegetable Succotash

15 min · Serves 8

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

Steps written by Kubbord

What goes in

• ¼ cupolive oil
• 1 cuponion, diced
• 2garlic cloves, finely chopped
• 2 cupsred bell pepper, diced
• 2 cupszucchini, diced
• 2 cupsyellow summer squash, diced
• 3 cupslima beans, frozen
• 3 cupscorn kernels, frozen
• 9.9 mldried sage

How to cook it

1. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 to 2 minutes.
2. Add the diced onion and cook, stirring frequently, until translucent and softened, about 2 minutes.
3. Add the finely chopped garlic, diced red bell pepper, diced zucchini, diced yellow summer squash, frozen lima beans, and frozen corn kernels to the skillet.
4. Cook, stirring frequently, until the vegetables are tender when pierced with a fork and the beans and corn are heated through, 10 to 12 minutes.
5. Stir in the dried sage until evenly distributed, remove the skillet from the heat, and serve warm.

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