This is a delicious summer side or salad that is great warm or cold (on a picnic or at the beach)!  

YIELD:  Makes 8 servings

INGREDIENTS

• 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
• 2 garlic cloves, minced
• 2 cups fresh corn kernels (from about 3 ears); sweet corn works best
• 2 medium-size zucchini, trimmed, cut into 3/4-inch pieces
• 2 medium-size yellow squash, trimmed, cut into 3/4-inch pieces
• 2 cups fresh beans such as lima or fava, shelled; fresh organic edamame works too
• 1 cup fresh cherry or grape tomatoes
• 4 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh marjoram or tarragon 

PREPARATION

1. Grill corn and cut from cob.
2. Melt butter with oil in heavy large deep skillet over medium-high heat.
3. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes.
4. Add zucchini, yellow squash, and beans; sauté until vegetables are just tender, about 7 minutes longer. Toss in tomatoes during final minute to just blister, but not cook.
5. Stir in corn and 3 tablespoons parsley and marjoram or tarragon. Season to taste with salt and pepper.
6. Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.