Autumn Vegetable Succotash

Preparation Time: 20 minutes
¼ cup olive oil 1 cup diced onion 2 cloves garlic, finely chopped 2 cups diced red bell peppers 2 cups diced zucchini 2 cups diced yellow summer squash 3 cups frozen lima beans 3 cups fresh or frozen corn kernels 2 Tbsp coarsely chopped fresh sage
In skillet over medium-high heat, add oil. Add onion and cook until translucent (about 2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season as desired. Cook, stirring until vegetables are tender (about 10 minutes). Stir in sage and serve.
Serves: 8
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 220 Total Fat: 8g Saturated Fat: 1g % of Calories from Fat: 33% % Calories from Sat Fat: 4%		Protein: 8g Carbohydrates: 35g Cholesterol: 0mg Dietary Fiber: 7g Sodium: 40mg
Each serving provides: An excellent source of fiber, vitamins A, B6 and C, and manganese, and a good source of vitamins B1, B2, B5 and K, folate, copper, iron, magnesium, phosphorous and potassium.

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