Grilled Summer Veggie Succotash
The recipe Grilled Summer Veggie Succotash could satisfy your Southern craving in roughly 30 minutes. This side dish has 213 calories, 7g of protein, and 13g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up bacon strips, balsamic vinegar, olive oil, and a few other things to make it today. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free diet.
Instructions
Preheat grill to medium-high heat (350 to 400). Melt butter in a small saucepan; stir in oil.
Brush corn, zucchini, and onion with half the oil-butter mixture, and place on greased grill grate.
Place bacon strips off to the side on grate.
Grill corn 8 to 10 minutes, onion 8 minutes, and zucchini 5 to 7 minutes, turning and basting all vegetables several times; remove vegetables as they are done. Grill bacon about 5 minutes on each side.
Remove bacon, and set aside with vegetables until cool enough to handle.
Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture.
Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add to bowl. Stir in tomatoes and lima beans.
Stir together vinegar and next 3 ingredients.
Pour over succotash; toss well.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Gunderloch Estate Riesling Dry. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.
![Gunderloch Estate Riesling Dry]()
Gunderloch Estate Riesling Dry