Mediterranean Succotash

In looking to eat a little healthier, I made this vegetable-filled dish by Rachel Ray the other day.  More precisely, my boyfriend made it, and I just took pictures.  Also, I am a little weird when it comes to what constitutes a complete meal.  A meat (or meat-like product: tofu, chick peas, etc.) and a side are needed to form a happy dinner meal.  To me, this succotash dish is like a side as it is filled with only side-type foods: vegetables and beans.  So, to balance out the meal, I added a cooked hot dog for each of us to act as the "meat".  Yes, this may seem weird.  Even weirder, it was a naked hot dog, with no bun or condiments.  Perhaps even weirder, I put all the hot dogs on one plate and me and my boyfriend just kinda shared the plate while we ate.  I must say, the hot dogs used for this occasion are the tastiest hot dogs that I have ever eaten.  Nathan's Hot Dogs are that good - that you can eat them totally naked and be in heaven.  While I found them to be a little expensive, they are so worth it.

Mediterranean Succotash

Recipe courtesy Rachael Ray

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 red onion, diced
• 2 cloves garlic, chopped
• 2 bell peppers, yellow, red, and/or green, seeded and chopped
• 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
• 2 cups frozen corn kernels
• 1 can butter beans, drained
• Salt and pepper
• Handful flat-leaf parsley, chopped
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• Directions
• Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. 

Saute peppers, stirring frequently, 5 minutes.

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• Add asparagus and corn, cook 3 to 5 minutes longer.
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• Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.
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We really enjoyed this dish.  The hot dog (on a nearby plate) added just enough meat taste so I didn't get bored with just the succotash.