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):
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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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