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