Summer Succotash

Makes 6
Prep 15 m
Cook 22 m



  1. 1 of 4 Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon olive oil. Place on broiler pan, skin sides up.
  2. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Summer Succotash
Servings Per Recipe: 6
Per Serving: 4 g sat. fat, 19 mg chol., 528 mg sodium, 3 g fiber, 13 g carb., 3 g pro., 161 kcal cal., 12 g Fat, total
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Printed from 07/19/2019