Summer Succotash
It is August, a time to reorganize in preparation for a more regular schedule, but no matter how early school starts in some places, it is still summer to me! Lazy days of summer, encouraging spontaneous gatherings are nearing the end, so I am trying to be creative with my BBQ sides. A great way to cook up some of your favorite vegetables is with a succotash twist. Enjoy this easy showstopper recipe with whatever meat you can grill up on your BBQ.
Summer Succotash
Prep time
Cook time
Total time
A wonderful combination of vegetables and spices to enjoy with your last summer BBQ. Served hot or cold, whichever you prefer, but so tasty!
Author: Bethany Wilkes
Recipe type: Side Dish
Serves: 4 servings
Ingredients
- 2 TBS coconut oil or olive oil (if you want a touch of coconut flavor, use coconut oil)
- ½ diced onion
- ½ diced bell pepper
- 2 cloves of garlic
- 1 TBS paprika
- 1 TBS tumeric
- ¼ cup cilantro
- 2 stalks of corn (corn cut off)
- 1 tomato
- 1 zuchinni
- 1 TBS cumin
- ¼ cup chicken broth
- ¼ cup parsley
- salt and pepper to taste
Instructions
- Saute the onions, bell peppers, and garlic
- Add paprika, tumeric, and cilantro. Cook for 3 minutes
- Add the corn, tomato, zuchinni and cook for 5 minutes
- Add the cumin and chiken broth and bring to a boil
- Add the parsley, salt, and pepper at the end.
What is one of your favorite side dishes to serve at your summer BBQ?