Summer Succotash With Marjoram

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1		Red bell pepper - cut 1/2" pieces
1		Green bell pepper - cut 1/2" pieces
1		Garlic clove - minced
2 cups	125g / 4.4oz	Fresh corn kernels
		= (from about 3 ears)
2		Zucchini - trimmed, and (medium)
		Cut into 3/4" pieces
2		Yellow crookneck squash - trimmed, and (medium)
		Cut into 3/4" pieces
1		Frozen baby lima beans - (10 oz) - thawed
4 tablespoons	60ml	Chopped fresh Italian parsley
1 tablespoon	15ml	Chopped fresh marjoram
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; saute until peppers are crisp-tender, about 5 minutes.

Add corn, zucchini, yellow squash, and lima beans; saute until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper.

Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, August 2002

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