Vegetable Succotash Recipe

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Vivacious Veggies

Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish.

Photography by Hacker Medias

Feed Co. Table and Tavern's Vegetable Succotash Paired with Broccolini and Blackened Shrimp Recipe

Chef Terrance Crestwell

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Course dinner

Cuisine American

Servings 6 servings

Ingredients

½ red onion
1 red bell pepper
1 poblano pepper
Olive oil, for sautéeing
1 lb. baby lima beans
1 tsp. black pepper
2 lbs. corn
2 tomatoes, diced
1 tsp. dill

Instructions

Dice the onion, red pepper, and poblano. Sauté with olive oil over medium heat for 10 minutes, or until translucent.
Combine remaining ingredients in a mixing bowl. Add sauté mixture to mixing bowl and stir until combined. Serve immediately.

Keyword feed co. table and tavern, vegetable succotash, vegetables, veggies

“Our succotash is a great accompaniment to both chicken and seafood dishes. It’s light, colorful, and easy to prepare – making it a perfect warm-weather staple. The simple seasoning highlights the vegetables and allows the flavors to be the focal point.” – Chef Terrance Crestwell

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