Grilled Summer Veggie Succotash Recipe

Name: Grilled Summer Veggie Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; 2 ears fresh corn, shucked; 2 small zucchini (about 16 ounces total), cut in half lengthwise; 1 small red onion, sliced; 4 bacon strips; 10 ounce cherry or grape tomatoes; 1 cup cooked lima beans; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon lemon pepper seasoning

Servings: persons

1 tablespoon butter
2 tablespoons olive oil
2 ears fresh corn, shucked
2 small zucchini (about 16 ounces total), cut in half lengthwise
1 small red onion, sliced
4 bacon strips
10 ounce cherry or grape tomatoes
1 cup cooked lima beans
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper seasoning

1
Preheat grill to medium-high heat (350u00b0 to 400u00b0). Melt butter in a small saucepan; stir in oil.
2
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.
3
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.
4
Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture.
5
Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add to bowl. Stir in tomatoes and lima beans.
6
Stir together vinegar and next 3 ingredients. Pour over succotash; toss well.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons olive oil, 2 ears fresh corn, shucked, 2 small zucchini (about 16 ounces total), cut in half lengthwise, and more.

Yes, Grilled Summer Veggie Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Summer Veggie Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions