(Chicago) – Fall demands fall food. Right? So, our friends at the Centers for Disease Control and Prevention have whipped together a fabulous Autumn Vegetable Succotash. Why “fabulous”? We think it’s the 12 minutes to cook it and the chopped garlic clove and fresh sage to zing the taste buds.
At .81¢ per serving, it’s easy on your budget, too.
Health wise, this dish has only 170 calories per serving and only 10 mg of sodium.
Here’s what you need to know:
Yield: 8 servings
|1⁄4 cup||olive oil|
|1 cup||onion (diced)|
|2||garlic clove (finely chopped)|
|2 cups||bell pepper (red, diced)|
|2 cups||zucchini (diced)|
|2 cups||summer squash (yellow, diced)|
|3 cups||lima beans (frozen)|
|3 cups||corn kernels (frozen)|
|2 tablespoons||sage (fresh, coarsely chopped)|
1. In a skillet over medium-high heat, add oil
2. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
3. Season as desired; cook, stirring, until vegetables are tender (10 minutes). Stir in sage and serve.
4. Serve. Eat. Enjoy.
Per recipe: $6.48
Per serving: $0.81
Centers for Disease Control and Prevention