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
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.