Summer Succotash with Marjoram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you prep all the ingredients ahead of time, this dish takes only minutes to cook. Ingredients:
3 tablespoons butter |
3 tablespoons olive oil |
1 large onion, chopped |
1 red bell pepper, cut into 1/2-inch pieces |
1 green bell pepper, cut into 1/2-inch pieces |
1 garlic clove, minced |
2 cups fresh corn kernels (from about 3 ears) |
2 medium-size zucchini, trimmed, cut into 3/4-inch pieces |
2 medium-size yellow crookneck squash, trimmed, cut into 3/4-inch pieces |
1 10-ounce package frozen baby lima beans, thawed |
4 tablespoons chopped fresh italian parsley |
1 tablespoon chopped fresh marjoram |
Directions:
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.
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