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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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The technique: Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture. The payoff: Side dishes cooked on the stovetop preserve precious oven space. Ingredients:
3 tablespoons butter |
1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups) |
18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes |
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups) |
1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups) |
1 10-ounce package frozen lima beans or shelled edamame, partially frozen |
1 10-ounce package frozen corn kernels, partially frozen |
1 tablespoon minced fresh marjoram |
coarse kosher salt |
Directions:
1. Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.
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