Autumn Vegetable Succotash
This easy cooked variation on succotash is a lovely, light addition to any meal. Sage gives it the flavor of fall, but you can easily adjust it by swapping in whatever herbs you're using in your main dish. Stir in some canned beans and serve over brown rice to round it out as a vegetarian meal.
Nutrition
Calories: 218.6 kcalCarbohydrates: 32 gProtein: 7.8 gFat: 8.1 gSaturated Fat: 1.2 gSodium: 45.8 mgPotassium: 692.5 mgFiber: 6.54 gSugar: 7.1 gCalcium: 43.3 mgIron: 2.2 mg
Ingredients
- ¼ cup olive oil
- 1 cup diced onion
- 2 cloves garlic finely chopped
- 2 cups diced bell pepper
- 2 cups diced zucchini
- 2 cups diced yellow summer squash
- 3 cups frozen lima beans
- 3 cups corn kernels
- 2 Tbsp. sage
Instructions
- 1. Heat oil in a large, heavy-bottomed pan over medium-high heat. Add onion and cook until translucent (4-5 minutes).
- 2. Add remaining vegetable and cook, stirring often, until vegetables are tender (10-12 minutes).
- 3. Stir in sage to serve.