From the Pantry Butler kitchen

Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Yield: 8 servings
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

8 servings

This medley of vegetables mixes fresh and frozen vegetables for a side dish that takes a short time to prepare. USDA MyPlate Kitchen — More Matters Recipes — US Department of Health and Human Services — Centers for Disease Control and Prevention (CDC) (public domain), via myplate.food

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

Method

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.

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