Grilled Zucchini Succotash Recipes

FARMERS' MARKET GRILLED SUCCOTASH

Steps:

• Heat gas or charcoal grill. Place corn, zucchini, onion and tomatoes in grill basket (grill "wok") or directly on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning occasionally, until slightly charred and crisp-tender. Remove vegetables from grill; cool.
• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon of the drippings in skillet. Crumble bacon; set aside.
• Cut corn off cobs. Chop zucchini and onion. Cut tomatoes in half. Add butter and garlic to bacon drippings in skillet. Cook and stir over medium-high heat 1 minute. Stir in grilled vegetables and bacon. Cook 3 to 4 minutes, stirring occasionally, until hot. Sprinkle with basil and thyme. Season with salt and pepper to taste.

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

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

GRILLED SUMMER SUCCOTASH

Steps:

• Prepare a grill for medium-high heat.
• Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
• Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.

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.