No Carrot Vegetable Medley: Autumn Vegetable Succotash

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

Source: U.S. Department of Agriculture (MyPlate.gov)
Photo: Courtesy

Makes:8 servings

Total Cost: $$$

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.

Nutrition Information

Serving Size: 1/8 of recipe (226g)

Nutrients	Amount
Total Calories	203
Total Fat	8 g
Saturated Fat	1 g
Monounsaturated Fat	5 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0.1 g
Omega 3 – EPA	0 mg
Omega 3 – DHA	0 mg
Cholesterol	0 mg
Carbohydrates	30 g
Dietary Fiber	7 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	7 g
Minerals
Calcium	37 mg
Potassium	637 mg
Sodium	43 mg
Copper	107 mcg
Iron	2 mg
Magnesium	52 mg
Phosphorus	118 mg
Selenium	2 mcg
Zinc	1 mg
Vitamins
Vitamin A	71 mcg RAE
Vitamin B6	0.4 mg
Vitamin B12	0 mg
Vitamin C	73 mg
Vitamin D	0 mcg
Vitamin E	2 mg
Vitamin K	14 mcg
Folate	75 mcg DFE
Thiamin	0.2 mg
Riboflavin	0.2 mg
Niacin	2 mg
Choline	44 mg

^{Please note: nutrient values are subject to change as data is updated}

Notes

Can use dry or fresh herbs. Add others as desired.

Learn more about:

Source:

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

Article posted by:

Levi Gwaltney

Levi Gwaltney is the Editor In Chief of Las Cruces Digest. The Editor makes editorial and posting decisions regarding content published on this site. In most cases, the Editor makes little if any contribution to content published, and takes no credit for the content of republished posts. If available, the source or author of posts is provided at the top of the article.