Ingredients
1/4 cup olive oil
1 cup onion (diced)
2 garlic cloves (finely chopped)
2 cups red bell pepper (diced)
2 cups zucchini (diced)
2 cups summer squash (yellow
diced)
3 cups lima beans (frozen)
3 cups corn kernels (frozen)
2 teaspoons sage
dried (or 2 Tablespoons fresh
coarsely chopped)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 203 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 43 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 37 mg |
| Iron | 2 mg |
| Potassium | 637 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Autumn Vegetable Succotash. Recipe source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.