Ingredients with Measurements:
- 2 ears of corn, shucked
- 1 red bell pepper, seeded and quartered
- 1 yellow onion, peeled and sliced into 1/2-inch rounds
- 1 zucchini, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon butter
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Brush the corn, red bell pepper, onion, and zucchini with olive oil and season with salt and black pepper.
3. Grill the vegetables until they are charred and tender, about 10-12 minutes for the corn and 6-8 minutes for the other vegetables.
4. Remove the vegetables from the grill and let them cool for a few minutes.
5. Cut the corn kernels off the cob and chop the red bell pepper, onion, and zucchini into bite-sized pieces.
6. In a large bowl, combine the grilled vegetables, thyme, parsley, basil, and butter. Toss to combine.
7. Sprinkle the feta cheese over the top of the succotash.
8. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 195
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 540mg
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Protein: 4g
Substitutions for ingredients:
- You can use any color bell pepper instead of red.
- You can use any type of cheese instead of feta.
Variations:
- Add diced tomatoes to the succotash for a fresh burst of flavor.
- Add cooked bacon or sausage for a heartier dish.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Make sure to brush the vegetables with olive oil to prevent them from sticking to the grill.
- Use a grill basket or skewers to prevent smaller pieces of vegetables from falling through the grates.
- Don't overcook the vegetables or they will become mushy.
Storage instructions:
Store leftover succotash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the succotash in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the succotash in a large bowl or on a platter.
Garnishes:
Garnish the succotash with additional fresh herbs or a sprinkle of paprika.
Pairings:
This dish pairs well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve the succotash with a side salad or crusty bread.
Troubleshooting advice:
If the vegetables are sticking to the grill, brush them with more olive oil.
Food safety advice:
Make sure to cook the vegetables to a safe internal temperature of 165°F.
Food history:
Succotash is a traditional Native American dish made with lima beans and corn.
Flavor profiles:
This succotash has a smoky, charred flavor from the grill and a fresh, herbaceous flavor from the thyme, parsley, and basil.
Serving suggestions:
Serve the succotash as a side dish or as a vegetarian main dish.
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