Sponsored by Saint Peter’s Healthcare System
With the leaves changing color and the air getting crisp, it’s a good time to sit down with some Autumn Vegetable Succotash.
Preparation Time: 20 minutes
Number of Servings: 8
- 1/4 cup olive oil
- 1 cup diced onion
- 2 cloves garlic, finely chopped
- 2 cups diced red bell peppers
- 2 cups diced zucchini
- 2 cups diced yellow summer squash
- 3 cups frozen lima beans
- 3 cups fresh or frozen corn kernels
- 2 tbsp. coarsely chopped fresh sage
In a skillet over medium-high heat, add oil. Add onion; cook until translucent (two minutes).
Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season as desired; cook, stirring, until vegetables are tender (10 minutes).
Stir in sage, and serve.
Calories 220, total fat 8 g, saturated fat 1 g, cholesterol 0 mg, sodium 40 mg, total carbohydrate 35 g, dietary fiber 7 g, protein 8g
You can find this recipe and many other healthy recipes on Saint Peter’s Healthcare System’s Better Health website – http://betterhealth.saintpetershcs.com/Library/Recipes/