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
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1. Heat the olive oil in a large skillet over medium heat. Add the red onion and cook, stirring occasionally, until soft.
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2. Add the red pepper continue to cook for 2 minutes. Add the zucchini and cook until soft, about 5 minutes.
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3. Add the chickpeas, corn kernels, and garlic to the skillet and cook until the chickpeas and corn kernels are heated through.
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4. Remove the skillet from the heat and stir in the tomatoes, paprika, lemon juice, fresh basil, and salt and pepper.