This Summer Vegetable Succotash features a delectable blend of the season’s bounty.
Summer Vegetable Succotash
- 2 cups fresh corn kernels
- 1 cup chopped zucchini or summer squash, in ½-inch pieces
- 4 tablespoons extra-virgin olive oil, divided
- Sea salt
- Freshly ground black pepper
- 1 cup minced sweet onion
- 1 clove garlic, minced
- 1 cup shelled frozen edamame
- 1 cup cherry tomatoes, halved
- 1 lime, zested and juiced
- Handful of fresh basil leaves, torn into small pieces or cut in a chiffonade
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Toss corn and zucchini or squash in 2 tablespoons olive oil and a pinch of salt and pepper.
- On prepared baking sheet, roast corn and squash until slightly browned, 10 to 15 minutes.
- Meanwhile, heat a skillet on medium-high heat. When pan is hot, add remaining 2 tablespoons olive oil, and sauté onion until it starts to brown; add garlic, and lower heat to medium. Add edamame, a pinch of salt and pepper, and a little water (approximately 2 tablespoons), if needed. Cover, and cook until edamame is tender, about 5 minutes. Turn off heat, and stir in roasted corn and squash, cherry tomatoes, lime zest and juice, and basil. Taste for seasoning, and add salt and pepper, to taste, if needed. Serve warm or at room temperature. Cover and refrigerate for up to 3 days.
The corn and squash can be grilled instead of roasted. Grill corn on the cob, then cut off kernels. Skewer large pieces of squash, and chop into smaller pieces after grilling. Another method is to sauté corn kernels and squash with onions, but roasting or grilling will produce a greater depth of flavor.