Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Yield: 8 servings
Ingredients: 0.25 cup olive oil, or cooking oil of choice; 1 cup yellow onion, diced; 2 clove garlic, finely chopped; 2 cup red bell pepper, diced; 2 cup zucchini, diced; 2 cup summer squash, diced; 3 cup lima beans, frozen; 3 cup corn, frozen; 2 tsp dried sage, or 2 tablespoons fresh, coarsely chopped

8 servings215 calories

Nutrition per serving

estimate · USDA data

Calories: ~215
Protein: ~7 g
Carbs: ~32 g
Fat: ~8 g

More nutrition

Nutrition facts

Per serving, estimated

Calories215

% Daily value*

Total fat 8 g: 10%
Sodium 50 mg: 2%
Total carbohydrate 32 g: 11%
Dietary fiber 7 g: 23%
Protein 7 g: 14%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Skillet

Ingredients

8 servings

1/4 cupolive oil, or cooking oil of choice
1 cupyellow onion, diced
2 clovesgarlic, finely chopped
2 cupsred bell pepper, diced
2 cupszucchini, diced
2 cupssummer squash, diced
3 cupslima beans, frozen
3 cupscorn, frozen
2 tspdried sage, or 2 tablespoons fresh, coarsely chopped

Skip pantry staples (1 in this recipe)

quantities scale with servings

Method

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.

Autumn Vegetable Succotash

Nutrition per serving

Cookware

Ingredients