Name: Iron-Skillet Succotash
Cook time: 45 minutes
Total time: 45 minutes
Yield: Makes 10 servings
Ingredients: 3 tablespoons butter; 1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups); 18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes; 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 10-ounce package frozen lima beans or shelled edamame, partially frozen; 1 10-ounce package frozen corn kernels, partially frozen; 1 tablespoon minced fresh marjoram; Coarse kosher salt

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Iron-Skillet SuccotashHans Gissenger

The technique: Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture.
The payoff: Side dishes cooked on the stovetop preserve precious oven space.

Recipe notes

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