Summer Veggie Succotash Recipe, Perfect After a Farmer's Market Trip
Aug 03, 2017 01:48PM
● By Linda Ditch
Succotash’s history reaches back to the early days of our country. A Native American stew made from corn, beans and a bit of meat, it was adopted by the early English settlers as a way to ward-off starvation when other food sources weren’t available. Succotash was probably on the menu that first Thanksgiving in Plymouth, Massachusetts.
This modern-day version works both as a side dish or a main course. What’s great about this recipe is you can tinker with it to fit your own tastes very easily. For example, leave out the bacon and add a little more olive oil, and you’ve got a vegan meal. If the bell peppers in your garden are ripe, add them in! No vegetable need be excluded from this mix, though you may need to adjust your cooking time a bit.
The succotash is a tasty supper on warm summer evenings, but it would also work well as a side dish to grilled or barbecued meats. It tastes best served either warm or at room temperature.
Summer Veggie Succotash
3 slices bacon
1 medium yellow onion, diced
1 12-ounce package of frozen corn, defrosted
2 cups zucchini in 1/2-inch dice
2 cups yellow squash in 1/2-inch dice
1 12-ounce package frozen shelled edamame, defrosted
1 cup cherry tomatoes cut in half
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 cup fresh basil, cut into thin ribbons.
In a 12-inch skillet, cook the bacon until crisp. Set the cooked bacon aside. Into the skillet in the hot bacon fat, add the onion and cook until translucent, about 5 minutes.
Next, add in the corn, zucchini and squash. Cook until the zucchini and squash start to become tender, about 5 to 10 minutes. Add the edamame, cook until warmed through.
Chop the crisp bacon and stir into the mixture, along with the sliced tomatoes. Turn off the heat and add the vinegar, oil, salt, pepper and basil. Adjust seasonings to taste.
Serve warm or at room temperature.