Sufferin’ Succotash

This was a nice recipe I threw together this evening to go with some fish I was baking. It’s my own quick take on a succotash with feta and fresh vegetables. I’m not a big fan of lima beans but I love sweet corn, and squash and zucchini are everywhere this time of year. So – with a little seasoning and the zing of white wine vinegar – I created this simple succotash. A special shout out to Gina Osborn, a Facebook friend and big supporter of Bob’s Kitchen, Gina – – this one’s for you!

 

Fresh Vegetable & Feta Succotash

 

  • 1 1/2 cups frozen or canned sweet corn (if canned, drain, and pat dry)
  • 1 4 oz jar chopped pimentos, drained, and patted dry
  • 1/2 a red pepper, finely chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 2 finely chopped scallions
  • 1/4 cup crumbled feta
  • 1 tablespoon olive oil

Heat the olive oil in a saucepan on medium high heat till shimmering – and add the corn. cook the corn stirring occasionally until some of the corn starts to brown, turn the heat down to medium and add the zucchini, squash, scallions and white wine vinegar. Cook on medium heat for five minutes – then turn down to simmer and cover for ten minutes. Take the cover off and salt and pepper to taste. Squash and zucchini should be fork tender. Just before serving toss in the feta and toss until the feta melts with the white wine vinegar and coats the vegetables. Serve hot.

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