Grilled Summer Veggie Succotash |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Don’t let the meat eaters dominate—veggies deserve a front row on the grill. Lightly coat vegetables with oil; they tend to stick to grill grates. if you don’t have a grill pan, cut pieces in half lengthwise, so they’re less likely to drop into the flames. Ingredients:
1 tablespoon butter |
2 tablespoons olive oil |
2 ears fresh corn, shucked |
2 small zucchini (about 16 ounces total), cut in half lengthwise |
1 small red onion, sliced |
4 bacon strips |
10 ounce cherry or grape tomatoes |
1 cup cooked lima beans |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon lemon pepper seasoning |
Directions:
1. Preheat grill to medium-high heat (350° to 400°). Melt butter in a small saucepan; stir in oil.
2. Brush corn, zucchini, and onion with half the oil-butter mixture, and place on greased grill grate. Place bacon strips off to the side on grate.
3. Grill corn 8 to 10 minutes, onion 8 minutes, and zucchini 5 to 7 minutes, turning and basting all vegetables several times; remove vegetables as they are done. Grill bacon about 5 minutes on each side. Remove bacon, and set aside with vegetables until cool enough to handle.
4. Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture.
5. Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add to bowl. Stir in tomatoes and lima beans.
6. Stir together vinegar and next 3 ingredients. Pour over succotash; toss well.
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