Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Yield: 8 servings
Ingredients: 1/4 cup olive oil (or cooking oil of choice); 1 cup onion, diced; 2 garlic cloves, finely chopped; 2 cups red bell pepper, diced; 2 cups zucchini, diced; 2 cups yellow summer squash, diced; 3 cups lima beans, frozen; 3 cups corn kernels, frozen; 2 teaspoons dried sage (or 2 tablespoons fresh, coarsely chopped)

Source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This medley of vegetables mixes fresh and frozen vegetables for a side dish that takes a short time to prepare.

Makes

8 servings

Ingredients

1/4 cup olive oil (or cooking oil of choice)
1 cup onion, diced
2 garlic cloves, finely chopped
2 cups red bell pepper, diced
2 cups zucchini, diced
2 cups yellow summer squash, diced
3 cups lima beans, frozen
3 cups corn kernels, frozen
2 teaspoons dried sage (or 2 tablespoons fresh, coarsely chopped)

Directions

Wash hands with soap and water.
In a large deep skillet over medium-high heat, add oil.
Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
Season as desired; cook, stirring, until vegetables are tender (10 minutes or longer).
Stir in sage and serve.

Notes

Can use dry or fresh herbs. Add others as desired. Learn more about: Onions Garlic Bell Peppers Zucchini Summer Squash Lima Beans Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.