Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Summer Vegetables with Marjoram
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1-˝ tablespoons butter |
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1 ˝ tablespoons olive oil |
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˝ large onion, chopped |
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˝ EACH red and green bell pepper, chopped |
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1 clove garlic minced |
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1(11 ounce) can corn (or frozen or 1 cup fresh) |
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1 (8 ounce) can lima beans (or ˝ 10 ounce frozen) |
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1 medium EACH yellow squash and zucchini, cut up into fourths |
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2 tablespoons chopped fresh Italian parsley, divided |
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2 teaspoons chopped fresh marjoram |
Melt butter and oil in 3-quart skillet. Add onion, both bell peppers, and garlic; sauté until peppers are crisp tender, about 4 minutes. Add corn, zucchini, yellow squash, and lima beans; sauté until tender, about 7 more minutes. Stir in one-tablespoon parsley and all the marjoram. Season to taste with salt and pepper. Transfer to serving dish and sprinkle with remaining one tablespoon parsley.
NOTE: This is in the August 2002 Bon Appetit and is titled Summer Succotash with Marjoram. It is half the given recipe and made LOTS! It did call for fresh corn and frozen lima beans, but I bought canned to try it the first time. It you do all your chopping ahead, it is quite easy to fix. I served it with Roquefort Baked Chicken Breasts and a salad. My daughter used some of her leftovers for an omelet and said it was fantastic!