Saturday, October 1, 2011

Suffering Succotash!

(picture won't work but it's DELICIOUS)

Fresh Summer Succotash (vegan and gluten-free)
serves 4
2 Tbsp. olive oil
1 small red onion, diced
2 medium-sized sweet peppers, diced
1 medium-sized poblano pepper, diced
1/2 tsp. kosher salt
1 medium zucchini, diced
2 large ears fresh corn, cut off the cob
1 sprig flatleaf parsley, chopped
1 sprig mint, chopped
1. Heat the olive oil in a large (12-inch) nonstick or cast-iron skillet over a medium flame.
2. Add the red onion, sweet and poblano peppers, and kosher salt to the skillet. Saute for about five minutes, until onions are softened but not browned.
3. Add the zucchini and corn to the skillet and saute for another three minutes or so, until the zucchini is just cooked through and still al dente.
4. Turn off the stove and sprinkle the parsley and mint in with the vegetables. Toss to combine evenly.

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