Vegetable Succotash | Oklahoma State University

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 2 cups diced red bell pepper
• 2 cups diced zucchini
• 2 cups diced yellow summer squash
• 3 cups frozen baby lima beans
• 3 cups frozen or canned corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons coarsely chopped fresh sage