Autumn Vegetable Succotash

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

Yield

8 servings

Serving size

1/8 of recipe (226g)

Rating

3.59 of 5 (93 ratings)

Food groups

• Vegetables: 1 1/2 cups

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)

Directions

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).
4. Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
5. Season as desired; cook, stirring, until vegetables are tender (10 minutes or longer).
6. Stir in sage and serve.

Nutrition per serving

Notes

Can use dry or fresh herbs. Add others as desired.

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Source

Recipe by: More Matters Recipes — US Department of Health and Human Services — Centers for Disease Control and Prevention (CDC)

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/autumn-vegetable-succotash. Federal works are public domain in the United States.