Ingredients
- ¼ cup olive oil
- 1 cup diced onion
- 2 cloves garlic, finely chopped
- 2 cups diced bell pepper
- 2 cups diced zucchini
- 2 cups diced yellow summer squash
- 3 cups frozen lima beans
- 3 cups corn kernels
- 2 Tbsp. sage
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Instructions
- Heat oil in a large, heavy-bottomed pan over medium-high heat. Add onion and cook until translucent (4-5 minutes).
- Add remaining vegetable and cook, stirring often, until vegetables are tender (10-12 minutes).
- Stir in sage to serve.