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Vegetable Succotash

1/2 cup unsalted butter
1 medium diced onion
2 cloves minced garlic
2 diced red bell peppers
2 diced zucchini
2 diced summer squash
1 cup frozen lima beans
1 cup corn kernels, fresh or frozen
salt
ground black pepper
2 tablespoons sage

In a skillet over medium-high heat, melt butter. Add onion; cook
until translucent, 2 minutes. Add garlic, bell peppers, zucchini,
squash, lima beans, and corn. Season with salt and black pepper;
cook, stirring, until vegetables are tender, 10 minutes. Stir in
sage, and serve.

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