Succotash

Our beautiful farmer's market has really inspired me to try new things with vegetables this year.  R.R. furnished the instructions for this tasty grilled succotash.

4 ears of corn, husked, brushed with oil
1 red bell pepper
3 zucchini (1 to 1 1/2 lbs), cut in half lengthwise, brushed with oil, seasoned with salt and pepper
1 1/2 cups frozen edamame, thawed and shelled
salt & pepper, olive oil
1 Tbsp. butter, melted
1/4 cup snipped chives, in 1/2-inch lengths

Gather the veggies.

1.   Grill the corn and bell pepper, turning, until lightly charred on all sides, 15 to 20 minutes; let cool slightly.  Grill seasoned zucchini, turning once, until softened, about 10 minutes. 

Grill the veggies.

2.  Remove and discard the skin, stem, and seeds from the bell pepper and cut the pepper into strips.  Slice the corn kernels from the cobs.  Cut the zucchini into 1/4-inch half-moons.  In a large bowl, combine the peppers, corn, zucchini, edamame, butter, and chives; season with salt and pepper.  Serve warm!

Mix them up!

We used the orange peppers that have been growing on our porch.  It's a lot more work to grill these little guys, but its worth it!  I used a little extra corn-feel free to add more of your favorites.