Name: Autumn Vegetable Succotash
Ingredients: 1/2 c Unsalted butter; 1 md Onion; diced; 2 Garlic cloves; chopped fine; 2 Red bell peppers; diced; 2 Zucchini; diced; 2 Yellow summer squash; diced; 1 c Frozen lima beans; 1 c Fresh or frozen corn kernels; Salt; Freshly ground pepper; 2 tb Sage; chopped

CATEGORY	CUISINE	TAG	YIELD
Grains			8	servings

INGREDIENTS

1/2	c	Unsalted butter
1	md	Onion; diced
2		Garlic cloves; chopped fine
2		Red bell peppers; diced
2		Zucchini; diced
2		Yellow summer squash; diced
1	c	Frozen lima beans
1	c	Fresh or frozen corn kernels
		Salt
		Freshly ground pepper
2	tb	Sage; chopped

INSTRUCTIONS

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. Serves 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 152 Calories (kcal); 12g Total Fat; (67% calories from
fat); 3g Protein; 10g Carbohydrate; 31mg Cholesterol; 15mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.

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