Grilled Zucchini Succotash Food

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

CORN SUCCOTASH

Steps:

• Before getting started, prep all vegetables.
• Cut cherry tomatoes in half length wise.
• Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
• Dice red onion into small pieces.
• Melt down 2 tablespoons butter into a large skillet on medium-high heat.
• Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
• Season well with salt and pepper (its best to be generous). Give pan a stir.
• Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
• Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
• Once warm and crisp tender, turn off heat.
• Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
• Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
• Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.

GRILLED ZUCCHINI SUCCOTASH

Steps:

• Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
• Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

GRILLED ZUCCHINI CORN SUCCOTASH

Steps:

• Drizzle zucchini with olive oil and place on grill, along with the ears of corn and Vidalia onion. Grill the zucchini for 5 minutes, turning once. When the zucchini is cooked, dice into bite size pieces and place in large bowl.
• Once the corn is nicely charred, remove the kernels from the cob and toss in with the zucchini. When the Vidalia onion is nicely charred, chop into bite sizes and toss in with the cooked vegetables.
• Mix in the tomatoes, lima beans, extra-virgin olive oil and queso fresco and season with salt and pepper to taste.

HOW TO MAKE A VIBRANT PAN OF SUCCOTASH WITH FRESH OR FROZEN VEGGIES

Steps:

• Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
• Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
• Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
• Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
• Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
• Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
• Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
• Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
• Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

GRILLED ZUCCHINI SUCCOTASH

Steps:

• 1 Prepare the grill for direct heat: If using a gas grill, preheat to high (650 degrees)
• 2 If using a charcoal grill, light the charcoal
• 3 When the briquettes are ready, distribute them evenly under the cooking area
• 4 For a hot fire, you should be able to hold your hand about about 6 inches above the coals for 1 to 2 seconds
• 5 Use a hard-bristle brush to scrub the grill grates clean
• 6 Lightly wipe the grates or a mesh vegetable basket with a vegetable-oiled soaked rag or paper towel
• 7 If using a grill pan on the stove top, place it over high heat
• 8 Use 1 tablespoon of the oil to brush the cut sides of the zucchini, then use 1/4 teaspoon of the salt and 1/2 teaspoon of the black pepper to season them
• 9 Place on the grill grates or vegetable basket or grill pan and cook uncovered for 3 to 4 minutes until good grill marks are formed, then use tongs to turn them over and cook for 4 to 5 minutes, or until they are just tender and cooked through
• 10 Transfer to a cutting board, then cut into small dice to yield a generous 3 cups
• 11 Place the poblano and the jalapeno peppers on the grill grates or vegetable basket or grill pan; cook, turning as needed, to achieve a char on all sides
• 12 Transfer both to a resealable plastic food storage bag and seal to steam for 10 or 15 minutes
• 13 Discard the loosened skins, then stem and seed the peppers and cut into small dice (combining them is okay) to yield about 1/3 to 1/2 cup
• 14 Heat the remaining tablespoon of oil in a medium saucepan, either on the grill grate or over medium-high heat (on the stove top)
• 15 Add the onion and cook for about 5 minutes, stirring a few times, until softened
• 16 Stir in the garlic and cook for 1 minute, then add the beans, corn, tomato and broth, stirring to combine
• 17 Cook uncovered for 5 minutes, then add the remaining salt and black pepper; cook for 2 minutes
• 18 Remove from the heat
• 19 Stir in the cheese and cilantro
• 20 Serve warm or at room temperature