Autumn Vegetable Succotash

Number of Servings: 8 (240 G)
Prep Time: 30 min.
Autumn Vegetable Succotash

This easy cooked variation on succotash is a lovely, light addition to any meal. Sage gives it the flavor of fall, but you can easily adjust it by swapping in whatever herbs you’re using in your main dish. Stir in some canned beans and serve over brown rice to round it out as a vegetarian meal.

Ingredients

  • ¼ cup olive oil
  • 1 cup diced onion
  • 2 cloves garlic, finely chopped
  • 2 cups diced bell pepper
  • 2 cups diced zucchini
  • 2 cups diced yellow summer squash
  • 3 cups frozen lima beans
  • 3 cups corn kernels
  • 2 Tbsp. sage

Directions

  1. Heat oil in a large, heavy-bottomed pan over medium-high heat. Add onion and cook until translucent (4-5 minutes).
  2. Add remaining vegetable and cook, stirring often, until vegetables are tender (10-12 minutes).
  3. Stir in sage to serve.

Nutrition Facts

8 servings per container

Serving Size 240G

Amount per serving
Calories 220
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1.5g 8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg 0%
Sodium 45mg 2%
Potassium 695mg 20%
Total Carbohydrate 32g 11%
Dietary Fiber 6.5g 28%
Total Sugars 7g
Sugar Alcohol 0g
Other Carbohydrate 7g
Protein 8g
Vitamin A 30%
Vitamin C 110%
Calcium 4%
Iron 15%
Vitamin D 0%
Vitamin E 10%
Vitamin K 20%
Thiamin 15%
Riboflavin 10%
Niacin 10%
Vitamin B6 20%
Folate 20%
Vitamin B12 0%
Biotin 0%
Chloride 0%
Pantothenate 8%
Phosphorus 15%
Iodine 0%
Magnesium 20%
Zinc 6%
Selenium 2%
Copper 8%
Manganese 35%
Chromium 0%
Molybdenum 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Frozen Baby Lima Beans, Whole Yellow Corn, Red Bell Pepper, Zucchini Squash, Summer Squash, Onion, Olive Oil, Garlic, Sage.

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