“Labor Day has passed, the Autumn Equinox is quickly approaching, and pumpkin spice everything is on the horizon. However, summer can still be seen (for the moment) lingering in the farmers markets in the mountains of North Carolina. Pole beans, summer squash, and heirloom tomatoes are sharing shelf space with pumpkin, gourds, and heirloom apples. The season is on the verge of transition, however Andi and I wanted to savor the vegetables that late summer had to offer. That is where our summer vegetable succotash comes into play; a succotash being sauté of sweet summer corn, beans and other seasonal veggies. A quick trip around the farmers market and we had all the ingredients we needed to make the base for dinner. We went with red snapper for our protein for our meal, but this dish can be served with just about any protein you can think of: grilled chicken, seared pork chops, or even beef would be a great pairing.
This recipe serves six as a side or four as the center of the plate. ” – Joe
- 0.5 each red onion – medium diced
- 1 each red pepper – medium diced
- 2 each ear of corn – husked and removed from the cob
- 0.25 lbs pole beans – trimmed and cut into half inch pieces
- 1 each summer squash – medium diced
- 1 each zucchini – medium diced
- 1 pint heirloom cherry tomatoes – cut in half
- 1 tablespoon fresh thyme – chopped
- 1 teaspoon Slap Ya Momma (or other chili spice mix)
- In a large sauté pan over medium high heat, add enough olive oil to coat the bottom of the pan.
- Once hot, add the onion and pepper and cook until translucent.
- Add the corn and pole beans and continue to cook for another three to four minutes.
- Add the zucchini and summer squash and cook for another two minutes.
- Add the cherry tomatoes, thyme, and season to taste.
- Stir to incorporate mixture and cook for another one minute.
- Plate and enjoy.