Vegetable
Succotash
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2 tablespoons olive oil
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1 cup diced onion
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2 cloves garlic, finely chopped
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2 cups diced red bell pepper
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2 cups diced zucchini
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2 cups diced yellow summer squash
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3 cups frozen baby lima beans
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3 cups frozen or canned corn kernels
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons coarsely chopped fresh sage
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Heat oil in large skillet over medium-high heat. Add onion; cook until translucent, about 2 minutes.
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Add garlic, red pepper, zucchini, yellow squash, lima beans, corn, salt and pepper. Cook, stirring, until vegetables are tender, about 10 minutes.
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Stir in sage and serve.
Yields 8 servings.
| Nutrition Facts Servings per recipe: 8..................... |
| Amount Per Serving |
| Calories 1957.......................... Calories from fat 36 |
| ............................................................
%
Daily Value Total Fat 4g............................ 81 44 7% ......... Saturated Fat 1g 1 3% Cholesterol 4mg.....3 1% Sodium 797mg........ n 4 33% Carbohydrate 37g............ 12% ............Dietary Fiber 4g........ 14% Protein 19g................................................ 37% Vitamin A: 18% Vitamin C: 49% Folacin: 14% Calcium: 11%......... Iron: 17% Potassium: 18% |
Source: Modified from original source: http://www.apps.nccd.cdc.gov
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu