Jazzy Succotash

• 3 tbsp olive oil
• 16 oz frozen 3 pepper and onion blend
• 16 oz shelled edamame
• 16 oz frozen yellow and white corn
• 2 small zuchinni, chopped
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp basil
• 1 tsp red pepper flakes
• 3 tbsp rice wine vinegar

1. Add olive oil to a large skillet on medium heat.
2. Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin
3. When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) .
4. Season with oregano and basil.
5. Cook until all is thawed and heated through.
6. Add zucchini and season with red pepper flakes and salt and pepper, to taste.
7. Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm.
8. Sprinkle with shaved Parmesan to serve

olive oil, pepper, edamame, corn, zuchinni, chili powder, cumin, oregano, basil, red pepper, rice wine vinegar

Taken from cookpad.com/us/recipes/360174-jazzy-succotash (may not work)