Succotash

Ingredients

2 tablespoons olive oil

1 small red onion, medium dice

2 garlic cloves, finely chopped

1 red bell pepper, medium dice

1 green bell pepper, medium dice

2 zucchini, medium dice

2 ears fresh yellow corn, shucked (about 2 1/2 cups of kernels

1/4 cup finely chopped fresh Italian parsley

2 tablespoons chopped fresh thyme

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

1 1/2 tablespoons olive oil

1 small red onion, medium dice

2 garlic cloves, finely chopped

1 red capsicum, medium dice

1 green capsicum, medium dice

2 zucchini, medium dice

2 fresh corn cobs, kernels cut off (about 2 1/2 cups of kernels)

1/4 cup finely chopped fresh flat-leaf parsley

1 1/2 tablespoons chopped fresh thyme

1 1/2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

Directions

PREP TIME
20
MINS
COOKING TIME
15
MINS
Serves
4
Make-Ahead:

This succotash is best eaten as soon as it is made.

Make-Ahead:

This succotash is best eaten as soon as it is made.

In a large heavy sauté pan, heat the oil over medium-high heat. Add the onions and sauté until slightly softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add the zucchini and corn and sauté until they are  crisp-tender, about 5 minutes. Stir in the parsley, thyme, and lemon juice. Season to taste with salt and pepper and serve.

In a large heavy sauté pan, heat the oil over medium-high heat. Add the onions and sauté until slightly softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the red and green capsicums and sauté until they soften slightly, about 4 minutes. Add the zucchini and corn and sauté until they are crisp-tender, about 5 minutes. Stir in the parsley, thyme, and lemon juice. Season to taste with salt and pepper and searve.