From Martha Stewart

INGREDIENTS

1/4 cup olive oil

3 tablespoons unsalted butter

2 cloves garlic, finely chopped

1 medium onion, cut into 1/4-inch dice

2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice

2 medium zucchini, seeded and cut into 1/4-inch dice

2 10-ounce packages frozen lima beans, rinsed under warm running water and drained

3 cups fresh or frozen corn kernels (4 ears)

Coarse salt and freshly ground pepper

1 tablespoon coarsely chopped fresh sage

1 tablespoon picked fresh thyme leaves

PREPARATION

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.