Autumn Vegetable Succotash
 
Serves 8
 
 
1/2 cup unsalted butter
 
1 medium onion, cut into 1/4-inch dice
 
2 cloves garlic, finely chopped
 
2 red bell peppers, cut into 1/4-inch dice
 
2 zucchini, cut into 1/4-inch dice
 
2 yellow summer squash, cut into1/4-inch dice
 
1 cup frozen lima beans
 
1 cup fresh or frozen corn kernels
 
Salt and freshly ground black pepperto taste
 
2 tablespoons fresh sage, coarsely chopped
 
  1.   In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.
 
     
 
     
 
    Photograph by: Simon Watson