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Farmers’ Market Grilled Succotash

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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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.
By Cheri Liefeld
Updated Jun 6, 2011
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Substitute squash, peas or lima beans for one of the vegetables.

Nutrition

Nutrition Facts are not available for this recipe
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