Roasted Pepper & Corn Succotash

Succotash takes its name from a Narragansett word for broken corn kernels, a staple of early Native American cooking. This roasted pepper and corn version folds in zucchini, cherry tomatoes, and fresh basil for a bright one-pan summer dinner.

Serves 4 · 15 min prep · 27 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 38g carbs
• 15g fat
• 7g fiber

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Ingredients

• 3 cups fresh corn kernels
• 3 large bell peppers, mixed colors
• 1 medium zucchini
• 1 medium red onion
• 1 cup cherry tomatoes
• 1/2 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 1 cup lima beans, frozen thawed

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Core and seed the bell peppers, then cut them into 1-inch chunks.
2. 2Cut the red onion into wedges and the zucchini into half-moons about 1/2-inch thick. Spread the peppers, onion, zucchini, and thawed lima beans on the sheet pan.
3. 3Drizzle with most of the olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss everything with your hands so the vegetables are evenly coated and spread in a single layer.
4. 4Roast for 15 minutes. Meanwhile, stir together the remaining olive oil, apple cider vinegar, and minced garlic for a quick bright dressing.
5. 5Remove the pan, add the fresh corn kernels and cherry tomatoes, and toss gently. Return to the oven and roast until the peppers are blistered at the edges, the corn is tender-sweet, and tomatoes just burst, about 10 to 12 minutes more.
6. 6Transfer the hot succotash to a large serving bowl. Pour the garlic-vinegar dressing over the vegetables and toss so everything glistens.
7. 7Tear in the fresh basil leaves and fold gently so the herbs wilt slightly from the heat. Taste and adjust seasoning with a pinch more salt if needed.
8. 8Scatter the crumbled feta over the top. Serve warm as a hearty vegetable main with crusty bread or over quick polenta if desired.