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
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 212.54 |
| Total Fat | 7.93 g |
| Saturated Fat | 1.28 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 31.5 g |
| Dietary Fiber | 6.5 g |
| Total Sugars | 6.72 g |
| Added Sugars included | 0 g |
| Protein | 6.9 g |
| Calcium | 44 mg |
| Potassium | 575 mg |
| Sodium | 52.21 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 63 mg |
| Phosphorus | 147 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 71 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 82 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 12 mcg |
| Folate | 55 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 46 mg |
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.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.