Summer Succotash With Marjoram
By á-170456
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Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 large onion chopped
- 1 red bell pepper cut 1/2" pieces
- 1 green bell pepper cut 1/2" pieces
- 1 garlic clove minced
- 2 cups fresh corn kernels (from about 3 ears)
- 2 medium zucchini trimmed, and cut into 3/4" pieces
- 2 medium yellow crookneck squash trimmed, and cut into 3/4" pieces
- 1 package frozen baby lima beans - (10 oz) thawed
- 4 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh marjoram
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 8
Preparation
Step 1
Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes.
Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper.
Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.
This recipe yields 8 servings.
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