Summer Succotash With Marjoram - cooking recipe

Ingredients

3 tablespoons butter
3 tablespoons olive oil
1 onion, large, chopped
1 red bell pepper, 1/2 inch chop
1 green bell pepper, 1/2 inch chop
1 garlic clove, minced
2 cups corn kernels, fresh if possible (avoid frozen, used canned if fresh not available)
2 zucchini, medium, 3/4 inch chop
2 yellow squash, medium, 3/4 inch chop
10 ounces lima beans, baby, fresh (frozen OK too but not canned)
4 tablespoons Italian parsley, fresh, chopped
1 tablespoon marjoram, fresh, chopped

Preparation

Melt butter with oil in large deep skillet over medium-high heat. Add onion, peppers & garlic; saute until peppers are crisp tender - about 5 minutes.
Add corn, zucchini, yellow squash, lima beans & saute until vegies are just tender about 7 minutes.
Stir in 3T parsley & marjoram.
Season to taste with salt & fresh ground black pepper.
Transfer to serving bowl.
Garnish with remaining parsley & serve.