Grilled-Vegetable Succotash Salad

Name: Grilled-Vegetable Succotash Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 59 milliliters cider vinegar; 1 teaspoon Dijon mustard; 6 ears corn, shucked; 1 eggplant, quartered lengthwise; 283 grams package frozen baby lima beans; 1 garlic clove, minced; 79 milliliters olive oil; 118 milliliters olive oil; 0 teaspoons pepper; 1 red bell pepper, seeded, cut into 4 pieces; 1 red onion, cut into 1/2-inch rings; 0 teaspoons salt; 8 servings Salt and pepper; 1 shallot, minced; 0 teaspoons sugar; 2 smalls zucchini, halved lengthwise

You can never have too many side dish recipes, so give Grilled-Vegetable Succotash Salad a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 6g of protein, and 24g of fat. This recipe serves 8. It is a rather cheap recipe for fans of Southern food. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have bell pepper, shallot, ears corn, and a few other ingredients on hand, you can make it.

Instructions

Make salad: Preheat grill to medium.

Equipment you will use

Grill

Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels.

Ingredients you will need

Salt And Pepper

Corn

Cooking Oil

Equipment you will use

Grill

Place in a large serving bowl.

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Bowl

Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl.

Ingredients you will need

Salt And Pepper

Vegetable

Eggplant

Zucchini

Pepper

Onion

Cooking Oil

Equipment you will use

Metal Skewers

Grill

Bowl

Cook lima beans according to package directions; plunge into cold water to stop cooking.

Ingredients you will need

Lima Beans

Water

Add to bowl with vegetables.

Ingredients you will need

Vegetable

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Bowl

Whisk together all ingredients except oil.

Ingredients you will need

Cooking Oil

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Whisk

Pour in oil in a steady stream, whisking constantly.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Pour over veggies; toss.

Serve at room temperature.

Equipment

Ingredients

Servings:

59milliliters

cider vinegar 1teaspoon

Dijon mustard 6

ears corn, shucked 1

eggplant, quartered lengthwise 283grams

package frozen baby lima beans 1

garlic clove, minced 79milliliters

olive oil 118milliliters

olive oil 0teaspoons

pepper 1

red bell pepper, seeded, cut into 4 pieces 1

red onion, cut into 1/2-inch rings 0teaspoons

salt 8servings

Salt and pepper 1

shallot, minced 0teaspoons

sugar 2smalls

zucchini, halved lengthwise

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. 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.