Summer Garden Succotash
Ingredients
Serves five
3 Ears of corn, cut off the cob
1 Zucchini, diced
1 Red pepper, diced
1 Handful of green beans, cut into ½ inch pieces
2 cups Cherry tomatoes, whole
3 Green onions, sliced (white parts separated)
1 Tbsp Apple cider Vinegar
1 Tbsp Olive oil
Salt and pepper to taste
1 tsp chili flake
¼ cup Fresh basil, chiffonaded
Optional
3 slices cooked bacon, crumbled
⅕ cup crumbled Goat cheese
1 cup cooked orzo
Preparation
- Place the oven rack about 6 inches from the broiler. Set the broiler on high.
- Prep all of your veggies and herbs.
- In a large bowl, toss the first five ingredients in oil, vinegar, salt, pepper and chili flake. Stir in the white part of the green onions.
- Spread mixture out evenly into a 12 inch cast iron skillet. Make sure that most of the cherry tomatoes are exposed, you want them to be closest to the heat.
- Broil succotash for five to seven minutes or until the tops of the cherry tomatoes start to split and char.
- Remove from the oven and mix in basil and green parts of the onions.
- Taste for seasoning, add a splash of vinegar. Plate and serve!
Side Note
If adding goat cheese and bacon, toss them at the end with the basil and green onions tops. Going to a party? Add orzo and make yourself a solid summer pasta salad.
