Autumn Vegetable Succotash
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Martha Stewart Living, November 1997
- Yield Serves 8
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Ingredients
- 1/2 cup unsalted butter
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, finely chopped
- 2 red bell peppers, cut into 1/4-inch dice
- 2 zucchini, cut into 1/4-inch dice
- 2 yellow summer squash, cut into1/4-inch dice
- 1 cup frozen lima beans
- 1 cup fresh or frozen corn kernels
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh sage, coarsely chopped
Directions
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In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.
Delicious, beautiful, and nutritious. Everyone loved it. Couldn't find frozen limas so used edamame.
Excellent recipe. Make it for Thanksgiving every year.