Farmers’ Market Grilled Succotash

 

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

• 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.