The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.

　　

Ingredients

makes 8 servings

　　2 cups baby lima beans, thawed if frozen

　　2 cups corn kernels, thawed if frozen

　　2 cups green beans, cut into 1/2-inch lengths

　　1 cup diced (1/4 inch) red bell pepper

　　1/2 cup diced (1/4 inch) seeded ripe plum tomatoes

　　2 tablepoons olive oil

　　1 tablespoon unsalted butter

　　1 cup chopped onion

　　1 tablespoon minced garlic

　　1 cup defatted chicken broth

　　1 tablespoon chopped fresh sage or 1 teaspoon dried

　　Salt and pepper, to taste

　　3 tablespoons chopped parsley

　　

Step 1

1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.

　　

Step 2

2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.

　　

Step 3

3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.

　　

Nutrition Per Serving

Per serving: 200 calories

　　32 g carbohydrates

　　9 g protein

　　6 g fat

　　5 mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.