Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Sunday, September 13, 2015

Succotash



Summer is supposed to be coming to an end, but the last week has been the hottest so far this summer... Not that hot compared to where lots of my friends live, but hot when you don't have air conditioning.  But I can't complain, because the ocean is not very far away and the water there is always cool.

Succotash is supposed to have lima beans in it (and they certainly could be added to the below recipe), but this mix of vegetables that has been serving me (and my house guests) well all summer.  And I'm still getting corn and zucchini farmers market.  It seems that often I have a nice mix of vegetables around, but not enough of any one thing to make a nice vegetable side.  So I just put them all together, and its the perfect accompaniment to whatever is coming off the grill.




Succotash

Don’t fret about the quantities, use whatever you have around.
This will feed about 4, scale as desired.

1 - 2 tablespoons butter or olive oil
2 – 3 ears of corn, cut from the cob
2 – 3 small zucchini, cubed
1 red bell pepper, diced
½ an onion, diced
1 teaspoon fresh thyme (or 1/2 teaspoon dried) or other herbs as desired
Salt, pepper to taste

Optional:
Green beans (1 inch pieces)
Broccoli florets
Jalapeno or other hot pepper, minced
Kale or other greens

Melt butter (or heat oil) in a sauté pan.  Add all of the vegetables (except greens if using) and cook over medium heat until just cooked, 7 – 10 minutes.  Add greens (if using) the last minute of cooking.  Add thyme, salt, and pepper.

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