Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Total time: 12 min
Yield: 8 Servings
Ingredients: 🫒 1/4 cup olive oil; undefined 2 teaspoons dried sage; 🧅 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; undefined 3 cups lima beans, frozen; 🌽 3 cups corn kernels, frozen

Cost $10, save $15

Source: Recommended by CookPal

12 Min
8 Servings
$10

Autumn Vegetable Succotash

Cost $10, save $15

Source: Recommended by CookPal

12 Min
8 Servings
$10

INGREDIENTS

Oil and Seasoning
- 🫒 1/4 cup olive oil
- 2 teaspoons dried sage
Vegetables
- 🧅 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

203

Calories

7
Protein
30
Carbs
8
Fats

💡 For added flavor, sprinkle a bit of fresh parsley before serving.If using fresh lima beans or corn, blanch them for 3-5 minutes prior to adding to the skillet.This dish can be stored in the fridge for up to 3 days in an airtight container.