SUMMER SUCCOTASH WITH MARJORAM

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SUMMER SUCCOTASH WITH MARJORAM

 

If you prep all the ingredients ahead of time, this

dish takes only minutes to cook.

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

 

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.

 

Makes 8 servings.

 

 

 

 

 

 

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