Summer Succotash With Marjoram

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 onion, large, chopped
• 1 red bell pepper, 1/2 inch chop
• 1 green bell pepper, 1/2 inch chop
• 1 garlic clove, minced
• 2 cups corn kernels, fresh if possible (avoid frozen, used canned if fresh not available)
• 2 zucchini, medium, 3/4 inch chop
• 2 yellow squash, medium, 3/4 inch chop
• 10 ounces lima beans, baby, fresh (frozen OK too but not canned)
• 4 tablespoons Italian parsley, fresh, chopped
• 1 tablespoon marjoram, fresh, chopped

1. Melt butter with oil in large deep skillet over medium-high heat. Add onion, peppers & garlic; saute until peppers are crisp tender - about 5 minutes.
2. Add corn, zucchini, yellow squash, lima beans & saute until vegies are just tender about 7 minutes.
3. Stir in 3T parsley & marjoram.
4. Season to taste with salt & fresh ground black pepper.
5. Transfer to serving bowl.
6. Garnish with remaining parsley & serve.

butter, olive oil, onion, red bell pepper, green bell pepper, garlic, corn kernels, zucchini, yellow squash, beans, italian parsley, marjoram

Taken from www.food.com/recipe/summer-succotash-with-marjoram-398781 (may not work)