AUTUMN VEGETABLE SUCCOTASH
Make and share this Autumn Vegetable Succotash recipe from Food.com.
Provided by Dancer
Categories Beans
Time 32m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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 pepper; cook, stirring until vegetables are tender, 10 minutes.
- Stir in sage and serve.
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Hammad Kahloon
[email protected]This succotash is the perfect dish for a cold fall night.
Ded Sec
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Arslan bhatii
[email protected]This succotash is a great way to use up leftover vegetables.
King Lew 100
[email protected]This recipe is easy to make and perfect for a weeknight meal.
ismail hassan
[email protected]This succotash is the perfect dish for a cold fall night.
Opoku Ivy
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Nadeem Sheikh 07
[email protected]I can't wait to try this recipe! It looks delicious.
Albiond Shquti
[email protected]This succotash is a great addition to any fall feast.
Ismail Baloxh
[email protected]This recipe is a keeper! I'll definitely be making it again.
MD143 BAHAR
[email protected]This was my first time making succotash, and it turned out great! I loved the combination of roasted vegetables and fresh herbs.
Sneha Kurmi
[email protected]This succotash recipe is a great way to use up leftover vegetables. I had some roasted butternut squash and Brussels sprouts, and they were perfect for this dish.
Obed Perez
[email protected]I'm not a big fan of succotash, but this recipe changed my mind. The roasted vegetables and the fresh herbs really make this dish something special. I'll definitely be making this again.
Mehzabeen Mim
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables, and they didn't even notice the healthy quinoa.
Zain Abbas
[email protected]I made this succotash for a potluck, and it was a huge success. Everyone loved the combination of roasted vegetables and fresh herbs. I'll definitely be making this again.
MIJAN HASSAN
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted butternut squash and Brussels sprouts, and they were perfect for this dish. The succotash was hearty and flavorful, and it was a great meal for a cold fall night.
GOOD.PLAYER.VINNO.INK!SANS
[email protected]This was my first time making succotash, and I'm so glad I tried this recipe. It was so easy to make, and the results were delicious. I especially loved the addition of the roasted corn and the fresh thyme.
Lucy Githinji
[email protected]I've made this succotash recipe several times now, and it's always a crowd-pleaser. The roasted vegetables give it a wonderfully smoky flavor, and the addition of fresh herbs and spices really brightens it up.
James W. “Broken” Johns III
[email protected]This succotash recipe was a hit at our Thanksgiving dinner! The flavors of the roasted vegetables and the fresh herbs were perfectly balanced, and the dish was a great way to showcase the bounty of the fall harvest.