top of page

Summer Vegetable Succotash

This succotash takes advantage of summer vegetables that will soon be appearing in farmer’s markets and grocery stores. It is a great side to have at a picnic, barbeque, or any summer meal. 

​Adapted from The Kitchn by Antonia Harvey, PDt

Makes: 4 to 6 servings as a side

1 tablespoon olive oil

½ medium red onion, diced

1 red pepper, diced

2 medium zucchini, diced

½ cup cooked chickpeas

¾ cup corn kernels (can be fresh, frozen, or canned)

2 cloves garlic, minced

1 cup cherry tomatoes, halved

½ tsp smoked paprika

1 tablespoon fresh lemon juice

Fresh basil, to taste

Salt and pepper to taste

Instructions

​

1. Heat the olive oil in a large skillet over medium heat. Add the red onion and cook, stirring occasionally, until soft.

​

2. Add the red pepper continue to cook for 2 minutes. Add the zucchini and cook until soft, about 5 minutes.

​

3. Add the chickpeas, corn kernels, and garlic to the skillet and cook until the chickpeas and corn kernels are heated through.

​

4. Remove the skillet from the heat and stir in the tomatoes, paprika, lemon juice, fresh basil, and salt and pepper.

  • Dietitians Network Nova Scotia Facebook

© 2018 by The Dietitians Network of Nova Scotia. 

bottom of page