Summer Succotash with Marjoram

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 green bell pepper, cut into 1/2-inch pieces
• 1 garlic clove, minced
• 2 cups fresh corn kernels (from about 3 ears)
• 2 medium-size zucchini, trimmed, cut into 3/4-inch pieces
• 2 medium-size yellow crookneck squash, trimmed, cut into 3/4-inch pieces
• 1 10-ounce package frozen baby lima beans, thawed
• 4 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh marjoram

1. Melt butter with oil in heavy large deep skillet over medium-high heat.
2. Add onion, both bell peppers, and garlic; saute until peppers are crisp-tender, about 5 minutes.
3. Add corn, zucchini, yellow squash, and lima beans; saute until vegetables are just tender, about 7 minutes longer.
4. Stir in 3 tablespoons parsley and marjoram.
5. Season to taste with salt and pepper.
6. Transfer succotash to bowl.
7. Sprinkle with remaining 1 tablespoon parsley and serve.

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

Taken from www.epicurious.com/recipes/food/views/summer-succotash-with-marjoram-106969 (may not work)