Healthy Recipe: 12-Minute Autumn Vegetable Succotash

(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)

Autumn Vegetable Succotash


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

Autumn Vegetable Succotash

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