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
MINS
COOKING TIME
MINS
Serves
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.
