Sophisticated Succotash - cooking recipe

Ingredients

1 bunch broccoli, trimmed and cut into florets
10 Tbsp. (1 1/4 sticks) butter (unsalted)
1 lb. carrots, peeled and cut into 1/4-inch thick, diagonally cut slices
2 medium red peppers, seeded and cut into 1/4-inch thick strips
2 medium yellow crookneck summer squash, cut into 1/4-inch thick slices
1 (10 oz.) pkg. frozen baby lima beans, thawed and drained
salt and pepper

Preparation

Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 2 minutes.
Drain and immediately place in a bowl of ice water.
Drain and pat dry when cold.
Melt butter in heavy large skillet over medium heat.
Add carrots; cover and cook until crisp-tender, stirring occasionally, about 15 minutes.
Increase heat to medium-high.
Add peppers; stir for 5 minutes.
Add squash; stir 1 minute.
Add lima beans, broccoli and salt.
Cover and cook until heated through, stirring occasionally, about 4 minutes.
Season with pepper.
Serve immediately.
Serves 8.