Summer Succotash With Marjoram

Summer Succotash With Marjoram

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons olive oil

  • 1

    large onion chopped

  • 1

    red bell pepper cut ½" pieces

  • 1

    green bell pepper cut ½" pieces

  • 1

    garlic clove minced

  • 2

    cups fresh corn kernels (from about 3 ears)

  • 2

    medium zucchini trimmed, and cut into ¾" pieces

  • 2

    medium yellow crookneck squash trimmed, and cut into ¾" 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

Directions

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.


Nutrition

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