Indian Summer Succotash
Indian Summer Succotash is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 4 servings with 178 calories, 4g of protein, and 8g of fat each. For $1.58 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have grape tomatoes, fresh mint, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a rather inexpensive recipe for fans of Southern food. 1449 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an amazing spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Summer Succotash, Summer Succotash, and Summer Succotash.
Servings: 4
Ingredients:
1 cup fresh or frozen corn kernels
3 Tbs. coarsely chopped fresh mint
1 clove garlic, minced (1 tsp.)
1 cup grape tomatoes
2 ½ Tbs. lemon juice, divided
2 Tbs. olive oil
6 shallots, halved through root end
½ sweet potato, peeled and cubed (1 cup)
2 small zucchini, cut into ¾-inch pieces
Equipment:
frying pan
Cooking instruction summary:
1. Heat oil in large nonstick skillet over medium heat. Place shallots cut side down in skillet, and add sweet potato. Sprinkle with 1 Tbs. lemon juice and 2 Tbs. water. Cover, and cook 4 minutes. Add zucchini, garlic, and 1 Tbs. more water. Cover, and cook 6 minutes, or until vegetables are tender.2. Add corn, tomatoes, and 1 Tbs. lemon juice. Cook, uncovered, 3 minutes, or until juices thicken. Stir in mint and remaining 1/2 Tbs. lemon juice, and season with salt and pepper, if desired.
Step by step:
1. Heat oil in large nonstick skillet over medium heat.
2. Place shallots cut side down in skillet, and add sweet potato. Sprinkle with 1 Tbs. lemon juice and 2 Tbs. water. Cover, and cook 4 minutes.
3. Add zucchini, garlic, and 1 Tbs. more water. Cover, and cook 6 minutes, or until vegetables are tender.
4. Add corn, tomatoes, and 1 Tbs. lemon juice. Cook, uncovered, 3 minutes, or until juices thicken. Stir in mint and remaining 1/2 Tbs. lemon juice, and season with salt and pepper, if desired.
Nutrition Information:
covered percent of daily need
