Pattypan Succotash

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen pattypan squash, cut into bite-sized pieces
• 1 cup fresh or frozen corn kernels
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Directions

Set a 12-inch skillet over medium-high heat and let the butter melt. Add the bell pepper and squash, then cook with a stir here and there until the squash softens and turns golden, about 3 minutes. Next, add the corn, lima beans, and thyme; season with 1-1/2 tsp. salt and 1/4 tsp. pepper. Keep cooking, stirring now and then, until the vegetables are tender, 3 minutes more. Stir through the tomatoes and lemon juice, then finish with chives when you serve it.