Summer Succotash

Summer Succotash
Servings: 6 Prep 15 mins Cook 22 mins


  • 1 orange or yellow sweet pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 pound green beans, trimmed, cut diagonally into 1-inch pieces (about 1 1/2 cups)
  • 1 tablespoon butter
  • 3/4 cup sliced scallions (about 12 scallions, white and light green parts only)
  • 1 medium zucchini, cut into 1/4-inch dice
  • 1 1/2 cups fresh corn kernels (about 3 small ears)
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon black pepper

Make It

1. Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon olive oil. Place on broiler pan, skin sides up.

2. Broil peppers about 4 inches from heat for 5 to 6 minutes or until skin darkens. Remove to small bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skins and discard; cut peppers into 1/4-inch dice.

3. Bring medium-size saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and green beans; cook for 5 minutes or until beans are just tender. Drain in colander; rinse under cold water.

4. In large skillet, heat remaining olive oil and the butter over medium-high heat. Add scallions; cook for 1 minute. Add zucchini and corn; cook, stirring occasionally, for 6 minutes. Add green beans, roasted pepper, broth, heavy cream, the remaining salt and the black pepper; cook, stirring occasionally, for 5 minutes or until vegetables are tender and mixture thickens slightly. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 161, Fat, total (g): 12, chol. (mg): 19, sat. fat (g): 4, carb. (g): 13, fiber (g): 3, pro. (g): 3, sodium (mg): 528, Percent Daily Values are based on a 2,000 calorie diet.