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Farmers’ Market Grilled Succotash

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Grilling your farmers market bounty brings out sweet and smoky layers of flavor. Grill up a big batch, then have ready-to-go veggies on hand all week long.

Cheri Liefeld Recipe by Cheri Liefeld
June 6, 2011

Ingredients

2
ears fresh sweet corn, husks removed
2
zucchini, cut lengthwise in half
1/2
sweet onion
1
cup cherry or pear tomatoes
3
slices bacon
1
tablespoon butter
2
cloves garlic, finely chopped
2
teaspoons chopped fresh basil leaves
1
teaspoon chopped fresh thyme leaves
Salt and pepper

Directions

  • 1 Heat gas or charcoal grill. Place corn, zucchini, onion and tomatoes in grill basket (grill “wok”) or directly on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning occasionally, until slightly charred and crisp-tender. Remove vegetables from grill; cool.
  • 2 In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon of the drippings in skillet. Crumble bacon; set aside.
  • 3 Cut corn off cobs. Chop zucchini and onion. Cut tomatoes in half. Add butter and garlic to bacon drippings in skillet. Cook and stir over medium-high heat 1 minute. Stir in grilled vegetables and bacon. Cook 3 to 4 minutes, stirring occasionally, until hot. Sprinkle with basil and thyme. Season with salt and pepper to taste.

Expert Tips

Grill the vegetables ahead of time, then complete step 3 just before serving. You can use a grill pan on the stove instead of a gas or charcoal grill.

Substitute squash, peas or lima beans for one of the vegetables.

Nutrition Information

No nutrition information available for this recipe.

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