Summer Succotash with MarjoramBrian Leatart
If you prep all the ingredients ahead of time, this dish takes only minutes to cook.
Recipe information
Yield
Makes 8 servings
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
Preparation
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.
Recipe notes
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