A Modern Succotash

Name: A Modern Succotash
Ingredients: 2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges; 1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup; 2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into 1/4 inch pieces; 1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into 1/4 inch thick pieces; 1 red, yellow or orange pepper - chopped into 1/4 inch square pieces; 1/2 cup edamame (optional); 2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into 1/4 inch pieces (reserve); Olive Oil; Salt; Pepper; The trick is to try to get the pieces as close to the same size as possible.

11 ingredients

11 steps

Ingredients

2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges
1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup
2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into 1/4 inch pieces
1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into 1/4 inch thick pieces
1 red, yellow or orange pepper - chopped into 1/4 inch square pieces
1/2 cup edamame (optional)
2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into 1/4 inch pieces (reserve)
Olive Oil
Salt
Pepper
The trick is to try to get the pieces as close to the same size as possible.

Directions

1

Heat the oven to 375 degrees.
2

Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily.
3

Add olive oil (a scant amount you don't want the vegetables too wet).
4

Add salt and pepper to taste and toss thoroughly.
5

Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly.
6

Bake 15 minutes in the oven.
7

Turn the oven up to 475 degrees.
8

Remove the pan, add the zucchini and then stir and again shake to distribute evenly.
9

Return to the oven and bake for another 15 minutes - watching for desired finish,
10

You don't want the zucchini to get mushy.
11

Enjoy hot or cold.